Recipes:
## **Fire and Ice Tomatoes**
*Serves 6*
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### **Ingredients**
* 6 medium tomatoes, quartered
* 1 medium onion, sliced
* 1 medium green bell pepper, cut into strips
* 1 large cucumber, sliced
* ¾ cup cider vinegar
* ¼ cup water
* 1 tablespoon plus 2 teaspoons sugar
* 1½ teaspoons celery salt
* 1½ teaspoons mustard seeds
* ¼ teaspoon salt
* ½ teaspoon cayenne pepper
* ⅛ teaspoon black pepper
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### **Make Ahead**
You can prepare this dish up to **24 hours ahead**. Keep refrigerated until ready to serve.
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### **Directions**
1. Combine tomatoes, onion, green pepper and cucumber in a large bowl; mix well.
2. Combine vinegar, water, sugar, celery salt, mustard seeds, salt, cayenne and black pepper in a small saucepan.
3. Bring vinegar mixture to a boil over high heat. Cook for **1 minute**, stirring constantly.
4. Pour hot vinegar mixture over vegetables. Cover; chill until ready to serve.
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### **Variation**
For gazpacho salad, chop ingredients finely. Add **1 clove garlic** and use **white-wine vinegar**. Omit sugar and mustard seeds.
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### Make It Quicker
The quickest, neatest way to serve this salad is with a slotted spoon. The leftover juice can be combined with mayonnaise and sour cream for a flavorful homemade salad dressing.
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