Fire & Ice Salad With Cucumbers & Tomatoes

Cooking time is actually fridge chill time. You can leave out the pepper sauce if you dont want it to be so spicy. Quick and easy to make. Allow time for 2 hour fridge time.

• Ready In: 2 hrs 10 mins
• Serves: 4-6

Ingredients

• 4  medium tomatoes, each cut into eight wedges
• 1  medium green pepper, julienne cut
• 1  small  jalapeno pepper, minced
• 1  medium onion, thinly sliced
• 3⁄4 cup cider vinegar
• 1⁄4 cup granulated sugar
• 1 1⁄2 teaspoons mustard seeds
• 1 1⁄2 teaspoons celery seeds
• 1  teaspoon  prepared horseradish
• 1  teaspoon salt
•  hot pepper sauce, to taste (optional)
• 2  medium cucumbers, peeled and thinly sliced

Directions

1. In a large bowl, combine tomatoes, green pepper, jalapeno pepper, and sliced onion; set aside.
2. In a saucepan, combine vinegar, sugar, mustard and celery seed, horseradish, salt, and hot pepper sauce, if using; bring to a boil; boil for 1 minute.
3. Pour over vegetables.
4. Let stand until mixture comes to room temperature, then stir in sliced cucumbers. Refrigerate for 2 hours.
5. Drain just before serving.