Fire & Ice Tomatoes
6 large tomatoes 1 large green bell pepper, cut in strips 1
red onion. sliced in rings
3/4 cup vinegar 1 1/2 tsp. celery salt
4/2 tsp. black pepper 1 1/2 tsp. mustard seeds 1 T. + 1
tsp. sugar
5/8 tsp. cayene pepper
6/4 cup cold water
skin, quarter tomatoes. Place with bell pepper and onions in
a large bowl with tight fitting lid. Place remaining
ingredients in saucepan, bring to a boil. Immediately pour
over vegetables. chill in refrigerator for 24 hours, turning
occasionally. serve cold. makes 2 quart
this is a recipe from Bailey House Bed & Breakfast in
Dayton, Tn.
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