Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Vinegar |
| 1½ teaspoon | Celery salt |
| 1½ teaspoon | Mustard seed |
| ½ teaspoon | Sugar |
| ⅛ teaspoon | Red ground pepper |
| ⅛ teaspoon | Black ground pepper |
| 2 teaspoons | Salt (or 1 tsp salt and 1 |
| \N \N | Tsp of garlic salt) |
| ¼ cup | Cold water |
| 6 \N | Large tomatoes |
| 1 \N | Large green pepper |
| 1 \N | Large red onion sliced in |
| \N \N | Rings |
Bring ingredients to a boil for one minute. While hot pour over the tomatoes ( peeled and quartered), green pepper (sliced in strips), and the red onion (sliced in rings). Cover and chill overnight. Add 1 sliced cucumber before serving. (OPTIONAL: sliced celery can also be added) From: Stewart Hopper ~-- Submitted By DALE SHIPP On 05-24-95