Fire and Ice Tomatoes
6 lg. ripe tomatoes 1 lg. green pepper 1 lg. red onion 2
lg. carrots
3/4 cup white vinegar 1 1/2 tsp. celery salt 4 1/2
tsp. sugar
4/8 tsp. mustard seed
5/2 tsp. salt
6/8 tsp. cayenne
7/8 tsp. black pepper
8/4 cup cold water 1 lg. cucumber
Skin tomatoes and cut into quarters or eighths. Halve
peppers, seed, slice into strips. Slice onion into thin
rings. Cut carrots into sticks 2 inches long. Arrange
vegetables, each separate from the others, in a large
baking dish or serving platter. Combine vinegar, celery
salt, sugar, mustard seed, salt, cayenne, pepper and water
in a small saucepan. Bring to boiling and boil furiously
for 1 minute. Pour over vegetables. Cool slightly.
Refrigerate vegetables with sauce until quite cold. Just
before serving, pare and slice cucumber and arrange with
other vegetables.
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