Fire and Ice Tomatoes
A vintage Southern salad of fresh tomatoes, sweet Vidalia onions, and bell pepper strips coated with a sweet-tart marinade and refrigerated until cold and fully flavored.
Servings 6 servings
Ingredients
- 6 tomatoes quartered
- 2 large Vidalia onions sliced and separated into rings
- 1 large green bell pepper cut into strips
- ¾ cup white vinegar
- 1 ½ teaspoons celery seed
- 1 ½ teaspoons mustard seed
- ½ teaspoon salt
- ¾ cup water
- 2 tablespoons sugar
- ¼ teaspoon black pepper
Instructions
- Cut the tomatoes into wedges, the onions into rings, and the peppers into rings.6 tomatoes, 2 large Vidalia onions, 1 large green bell pepper
- Place vegetables in a shallow dish.
- Bring remaining ingredients to a boil and cook for one minute.¾ cup white vinegar, 1 ½ teaspoons celery seed, 1 ½ teaspoons mustard seed, ½ teaspoon salt, ¾ cup water, 2 tablespoons sugar, ¼ teaspoon black pepper
- Pour the warm marinade over the vegetables.
- Cover the dish and refrigerate for several hours or overnight. Keeps in refrigerator for several days.
Notes
- Use firm, ripe tomatoes. Overripe tomatoes will break down too quickly in the marinade.
- A glass or ceramic dish is required. Metal reacts with the acidic brine and affects the flavor.
- Pour the marinade over the vegetables while it's still hot.
- Overnight refrigeration produces the best flavor. A few hours is the minimum; the next day is better.
- Vidalia onions are ideal when in season. Any sweet onion works well the rest of the year.
- Serve with a slotted spoon to drain excess liquid.
- Keeps in the refrigerator for up to three days. May not be frozen.
Nutrition
Serving: 1 | Calories: 89kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 212mg | Potassium: 472mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1100IU | Vitamin C: 38mg | Calcium: 51mg | Iron: 1mg
