FIRE AND ICE TOMATOES

"The unique method of adding hot sauce to the vegetables is the clue to the good satisfying flavor."

6 large ripe tomatoes
1 large green bell pepper
1 large red onion
3/4 cup vinegar
1 1/2 teaspoons celery salt
4 1/2 teaspoons sugar
1/8 teaspoon mustard seed
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon black pepper
1/4 cup cold water
1 large cucumber (for serving)

Skin tomatoes; Cut in quarters. Halve peppers; seed; slice into strips; slice onion into thin rings. Arrange vegetables, each separate from the others, in neat sections in a large baking dish (not metal) or serving platter.

Combine vinegar, celery salt, sugar, mustard seed, salt, cayenne, pepper and water in a small saucepan. Bring to boiling; boil furiously 1 minute. Pour over vegetables. Cool slightly. Refrigerate vegetables with sauce until quite cold.

Just before serving, pare and slice cucumber; arrange with other vegetables.

Makes 6 servings
From: Recipelink.com
Source: Magazine recipe clipping, Mrs. Dean Gigstad. Fabulous Foods, Oklahoma City, OK.