Fire & Ice Tomatoes
 
6 large  tomatoes
1 large  green bell pepper, cut in strips
1   red onion. sliced in rings
3/4 cup  vinegar
1-1/2 tsp  celery salt
1/2 tsp  black pepper
1-1/2 tsp  mustard seeds
1 tsp  + 1 tsp. sugar
1/8 tsp  cayene pepper
1/4 cup  cold water
 
skin, quarter tomatoes. place with bell pepper and onions in a large bowl 
with tight fitting lid. place remaining ingredients in saucepan, bring to 
a boil. immediately pour over vegetables. chill in refrigerator for 24 
hours, turning occasionally. serve cold. makes 2 quart 
 
this is a recipe from bailey house bed & breakfast in dayton, tn. 
 
 
 
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(ID: 7975) Mirror: rec.food.recipes: Fri, Apr 23, 2004


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