Fire and Ice Tomatoes Friday, July 18, 2008


6 large Grainger County tomatoes, peeled
1 large green bell pepper, cut in strips
1 medium red onion, sliced in rings
3/4 cup cider vinegar
1 1/2 tsp celery salt
1/2 tsp black pepper
2 TBSP sugar
1 1/2 tsp mustard seed
1/8 tsp red pepper, (cayenne)
1/4 cup cold water


Cut the cores from tomatoes and cut each in 4 to 6 wedges. Place with green pepper and onion in a large bowl. Combine remaining ingredients in a saucepan and bring to boil. Immediately pour over the vegetables. Chill for at least 2 hours, turning occasionally. Serve cold.

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