Pepper-Tomato Melange

Submitted By: Lena Jones


  • 1 cup apple cider vinegar
  • 1/3 cup vegetable oil
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 pounds ripe tomatoes
  • 1 cup onion, coarsely chopped
  • 1 cup green bell pepper, coarsely chopped
  • 1/2 cup yellow bell pepper, coarsely chopped
  • 1/2 cup red bell pepper, coarsely chopped
  • 1 cup celery, sliced
  • Instructions

    Combine vinegar, oil, sugar, salt, and black pepper. Mix well. Peel or skin tomatoes, core, and cut into one-inch pieces. Combine vinegar mixture with tomatoes, onions, peppers, and celery. Cover and chill at least four hours or overnight, stirring two or three times. Drain and serve on lettuce as a salad or use as an accompaniment to beef, pork, chicken, turkey, or fish.

    Yield: 71/2 cups.