Ingredients:
- 6 large tomatoes, peeled
- 1 large green bell pepper, cut in strips
- 1 medium red onion, sliced in rings
- 3/4 cup cider or white vinegar
- 1 1/2 teaspoons celery salt
- 1/2 teaspoon black pepper
- 1 tablespoon plus 1 tsp sugar
- 1 1/2 teaspoons mustard seed
- 1/8 teaspoon red pepper, (cayenne)
- 1/4 cup cold water
Preparation:
Cut the cores from tomatoes and cut each in 4 to 6 wedges. Place with green pepper and onion in a large bowl. Combine remaining ingredients in a saucepan and bring to boil. Immediately pour over the vegetables. Chill for at least 2 hours, turning occasionally. Serve cold.Makes 2 quarts.
Related Recipes
Summer Salads
Tomatoes with Vinaigrette
Marinated Tomatoes with Oregano
Bacon and Tomato Salad
Broiled Tomatoes
Broiled Tomatoes with Parmesan
Stuffed Tomatoes with Bacon and Rice
Stuffed Cherry Tomatoes
Stuffed Tomatoes with Shrimp
Spinach Stuffed Tomatoes
Tomato Salad with Endive
Tomatoes with Parmesan
Dot's Tomato Pie
Fire and Ice Tomatoes
French Fried Tomatoes
Bea's Salsa
Carol's Salsa
Tomato Sandwiches
Whole Baked Tomatoes
Fresh Tomato Soup
Tomato Recipes
Salsa Recipes
Green Tomato Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
