Fire ‘n Ice Summer Salad

From the Kitchen of Deep South Dish
Dressing:
1/4 cup of apple cider vinegar
1/4 cup of red wine vinegar
1/4 cup of sugar
1 teaspoon salt
1 teaspoon horseradish
1 teaspoon celery seed
1 teaspoon mustard seed

Salad:
1 medium green bell pepper, cut into thin strips
1 small red onion, cut in half and sliced thin
1 jalapeno, chopped fine
3 large tomatoes, cut into chunks
2 medium cucumbers, peeled and sliced thin

Combine both of the vinegars with the sugar, salt, horseradish, and celery and mustard seeds in a small saucepan. Stir and bring to a boil, boiling for 1 minute. Set aside.
In a large glass bowl, combine bell pepper, red onion, jalapeno and tomatoes. Pour the hot vinegar and sugar mixture over the vegetables and set aside to cool.
Add the cucumbers, stir & cover with plastic wrap. Refrigerate for several hours. Use a slotted spoon for serving to drain excess liquid off when serving.