6 lg. ripe tomatoes
1 lg. green pepper
1 lg. red onion
3/4 c. 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 pepper
1/8 tsp. black pepper
1/4 c. cold water
1 lg. cucumber

Skin tomatoes and slice. Halve pepper and seed. Slice into strips. Slice onion into thin rings. Arrange vegetables (each separate from others) in neat sections in large baking dish, not metal.

Combine vinegar, celery salt, sugar, mustard seed, salt, cayenne pepper, black pepper and water in a small saucepan; bring to boiling. Boil furiously 1 minute. Pour over vegetables. Cool slightly. Refrigerate vegetables until sauce is cold.

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