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August 8, 2011
Fire and Ice Tomatoes
Salads & Dressings
Prep time:
25 minutesCooking time:
5 minutes“Grandma's solution to overpriced, out-of-season tomatoes is still a good one: use high-quality canned whole tomatoes. You will need about 10 of them. Rinse and drain them, then slice and drain again.”
Ingredients
Serves 6
- 6 medium tomatoes, quartered
- 1 medium onion, sliced
- 1 medium green bell pepper, cut into strips
- 1 large cucumber, sliced
- 3/4 cup cider vinegar
- 1/4 cup water
- 1 tablespoon plus 2 teaspoons sugar
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons mustard seeds
- 1/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
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.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
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.
Great Pairings
Gingery Baked Chicken Legs
Look in the frozen food section for the best bargain on chicken legs or drumsticks that have been individually frozen. Store in the freezer for up to 3 months. Just defrost and cook as needed.
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