(Low calorie, low fat, no cholesterol):

6 lg. ripe tomatoes, peeled and quartered
1 lg. green pepper, cut in strips or chopped
1 lg. onion, cut into thin slices and pulled into rings or
chopped
3/4 c. vinegar
1 1/2 tsp. celery salt
1 1/2 tsp. mustard seed or 3/4 tsp. dry mustard
1/2 tsp salt (if desired)
4 1/2 tsp. sugar
1/8 tsp. each red and black pepper
1/4 c. cold water

In shallow dish, place tomato wedges, green pepper slices and onion rings. Combine remaining ingredients and bring to a boil in saucepan. Boil 1 minute and pour immediately over vegetables. Cover tightly and chill. This well keep in the refrigerator several days. Extremely hot! Yields 10 cups.