Thursday, June 1, 2017

{soups-salads-and-salad-dressings} Fire and Ice Tomatoes


As soon as ground-grown tomatoes come into season, you can bet I’ll be trying this one.  I need to can tomatoes this year.  I’m about out.  I hear people talking about canning tomato juice, canning Spaghetti sauce, to me there is no better way than to eat home-canned tomatoes chilled, right out of the jar standing over the kitchen sink.  YUM!!!!!!!!!!!

Gary shares

Fire and Ice Tomatoes

File In:  Pickles, Relishes, Etc.


5 large tomatoes, chopped

1 medium onion, sliced into rings

3/4 cup white vinegar

6-Tbsp. sugar

1/4-cup water

1-Tbsp. mustard seed

1/4-tsp. cayenne pepper

1 large cucumber, sliced



Combine the tomatoes and onion and set aside. In a small saucepan, combine the vinegar, sugar, water, mustard seed and cayenne. Bring to a boil; boil for 1 or 2 minutes. Pour over tomatoes and onion; toss to coat and refrigerate for at least two hours - tossing every 30 minutes.

Add cucumber; toss to coat and refrigerate overnight.


As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress. 



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