FIRE & ICE TOMATOES (SALLYE)

Name: FIRE & ICE TOMATOES (SALLYE)
Prep time: 20 min
Total time: 20 min
Yield: 10-12
Cuisine: American
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

By sallye bates
@grandedame

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

Blue Ribbon Recipe

This salad was very light and flavorful. A great dish to take to family reunions and picnics! The Test Kitchen

Rating:

★★★★★ 6 votes5

Comments:

53 Comments

Serves:

10-12

Prep:

20 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

How to Make FIRE & ICE TOMATOES (SALLYE)

Step-by-Step

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.
Placed prepared tomatoes, bell peppers, onion, and cucumber in a large bowl.

Hand toss to combine ingredients.
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.
While liquid is still hot, pour over vegetables.

Chill for several hours or overnight.