Recipe: Fire and Ice Salad

Fire & Ice Salad

4 medium tomatoes, cut into eighths
1 medium green pepper, julienned
1 small jalapeno, minced
1 medium onion, thinly sliced
3/4 cup cider vinegar
1/4 cup sugar
1 1/2 tsp mustard seed
1 1/2 tsp celery seed
1 1/2 tsp prepared horseradish
1 tsp salt
7 drops hot pepper sauce, optional
2 medium cucumbers, peeled and thinly sliced

In a large bowl, combine tomatoes, green pepper, jalapeno & onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature Stir in cucumbers. Refrigerate for 2 hours. Drain before serving. Yield: 8-10 servings.