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Fire and Ice
Ingredients
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6
medium firm, ripe tomatoes (2 pounds), cut into thick wedges
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1
large green sweet pepper, cut into 1/2-inch-wide strips
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1
medium red onion, thinly sliced and separated into rings
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1
medium cucumber, peeled and sliced
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3/4
cup vinegar
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1/4
cup water
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2
tablespoons sugar
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1 1/2
teaspoons mustard seed
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1
teaspoon celery salt
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1/8
teaspoon ground red pepper
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1/8
teaspoon ground black pepper
Directions
1. In very large bowl layer tomato wedges, green pepper strips, onion rings, and cucumber slices.
2. In small saucepan combine vinegar, water, sugar, mustard seed, celery salt, red pepper, and black pepper. Bring to boiling; reduce heat slightly. Boil, uncovered, for 1 minute. Pour the hot mixture over tomato mixture. Stir gently.
3. Cover; let stand at room temperature for 30 minutes. Chill in refrigerator for at least 4 hours or up to 24 hours, stirring gently once or twice (avoid breaking up tomatoes). Serve with slotted spoon. Makes 10 to 12 servings.
From the Test Kitchen
- Note Dietary exchanges:2 vegetable
Nutrition Facts
(Fire and Ice)
- Servings Per Recipe 10,
- Calories 45,
- Protein (gm) 1,
- Carbohydrate (gm) 10,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 168,
- Vegetables () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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