Fire and Ice Tomatoes

From the James K. Polk Cookbook

¾- cup vinegar

¼-cup cold water

1-1/2-teaspoons mustard seed

1-1/2-teaspoons celery seed

1-teaspoon sea salt

4-1/2 teaspoons sugar

1/8-teaspoon red pepper

1/8-teaspoon black pepper

6 large tomatoes cut in quarters

1 onion, cut in slices and separated into rings

1 cucumber cut in slices

1 bell pepper cut in strips

Combine vinegar, water, and seasonings. Boil one minute. Pour over vegetables and chill several hours. Will keep for 2-3 days.