American BBQ: Fire and Ice Salad

Fire and Ice Tomatoes
(from S. Living 1987)

6 tomatoes, peeled and quartered
1 onion, sliced
1 green pepper
1 cucumber
¾ c cider vinegar
¼ c water
1 T plus 2 t. sugar
1 ½ t celery salt
1 ½ t. mustard seed
½ t. salt
½ t red pepper
1/8 t. pepper

Combine vegetables and set aside. Add the remaining ingredients in a saucepan and boil for one minute. Pour mixture over vegetables, cover and chill at least 8 hours. Serve with a slotted spoon. Yield: 10 servings.
Changes: added zucchini and yellow squash, sugar, vinegar and red pepper (ended up a little too much) to taste, celery seed instead of salt and fresh black pepper liberally.

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