6 lg. ripe tomatoes
1 lg. green pepper
1 lg. red onion
2 lg. carrots
3/4 c. white vinegar
1 1/2 tsp. celery salt
4 1/2 tsp. sugar
1/8 tsp. mustard seed
1/2 tsp. salt
1/8 tsp. cayenne
1/8 tsp. black pepper
1/4 c. cold water
1 lg. cucumber

Skin tomatoes and cut into quarters or eighths. Halve peppers, seed, slice into strips. Slice onion into thin rings. Cut carrots into sticks 2 inches long. Arrange vegetables, each separate from the others, in a large baking dish or serving platter.

Combine vinegar, celery salt, sugar, mustard seed, salt, cayenne, pepper and water in a small saucepan. Bring to boiling and boil furiously for 1 minute. Pour over vegetables. Cool slightly. Refrigerate vegetables with sauce until quite cold.

Just before serving, pare and slice cucumber and arrange with other vegetables.