Fire and Ice Tomato Pickle

6 ripe, medium tomatoes
1 seedless cucumber
1 medium sweet onion
1 medium yellow or green bell pepper
3/4 cup apple cider vinegar
1/4 cup water
1 Tbs + 2 tsp sugar
1-1/2 tsp celery salt
1-1/2 tsp yellow mustard seed
1/2 tsp cayenne pepper
1/4 tsp kosher salt
Chives or parsley for garnish

Peel and quarter tomatoes and place in a non-reactive bowl just large enough to hold all the vegetables with a little headroom. Peel and slice the cucumber and add to the tomatoes. (If you cannot get a seedless cucumber use a regular one and slice it lengthwise. Use a spoon to scoop out the seeds before slicing.)

Peel, halve and thinly slice or French the onion, and julienne the bell pepper. Add both to the bowl with the tomatoes and cucumbers. Toss gently to combine.

In a small saucepan, combine the cider vinegar, water, celery salt, mustard seed, cayenne pepper and salt. Bring to a boil over medium-high heat and boil for one minute. Pour the boiling mix over the vegetables, cover and chill for at least 8 hours or overnight.

Drain well or serve with a slotted spoon. Garnish with fresh parsley or snipped chives.

Pour