FIRE & ICE TOMATOES (SALLYE)

sallye bates

By
@grandedame

Good served as a side dish with just about anything, but especially with fish (I think).


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Comments:

Serves:

10-12

Prep:

20 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This salad was very light and flavorful. A great dish to take to family reunions and picnics!

Ingredients

6 large
tomatoes, skinned and quartered
1 large
green bell pepper, sliced thin
1 large
red bell pepper, sliced thin
1 large
red or vidalia onion sliced thin
3/4 c
cider vinegar
1-1/2 tsp
celery salt
1-1/2 tsp
mustard seed
1 tsp
sugar
1/8 tsp
red pepper or tabasco sauce
1/8 tsp
black pepper
2 tsp
salt
1/4 c
water
1 large
cucumber, sliced thin

Directions Step-By-Step

1
ALTERNATE: You can substitute cherry tomatoes in lieu of regular tomatoes. If you do, it is not necessary to peel them, just cut them in half and add to the mix.
2
Placed prepared tomatoes, bell peppers, onion, and cucumber in a large bowl.

Hand toss to combine ingredients.
3
Combine vinegar, celery salt, mustard seed, sugar, red pepper, black pepper, salt, and water in a saucepan and bring to a boil.

Allow to boil for 1 minute, remove from heat.
4
While liquid is still hot, pour over vegetables.

Chill for several hours or overnight.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collection: Fresh Finds
Other Tags: Quick & Easy, For Kids, Healthy