- 5 large tomatoes, cut into wedges
- 1 medium onion, sliced
- 3/4 cup white vinegar
- 6 tablespoons sugar
- 1/4 cup water
- 3 teaspoons mustard seed
- 1/4 teaspoon cayenne pepper
- 1 large cucumber, sliced
- Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely.
- Stir in cucumber. Refrigerate, covered, overnight. Yield: 8 servings.
Reviews for Fire and Ice Tomatoes
"Now a summer staple at our house!"
"This is a delightful recipe! The cayenne gives just an extra little spark (but can easily be left out if you have someone-like my dad-who absolutely can't eat pepper). Great to keep on hand when your garden is going crazy!"
"I have made this recipe many times for potlucks and it is always a hit."
"It was very good and easy to prepare too. I'll probably make it again but with some slight modifications as my husband said it "needed something.""