3 qts. med. ripe tomatoes
2 stalks celery
2 green peppers
2 sweet red peppers
4 med. onions
1 jar prepared horseradish
1/3 c. pickling salt
2 1/2 c. sugar
1/2 tsp. ground cloves
2 tsp. ground cinnamon
3 tbsp. whole mustard seed

Scald tomatoes, remove skins and as many seeds as possible. Chop into small pieces.

Chop celery, peppers and onions in food chopper (coarse grind), food processor, or by hand.

Combine vegetables and salt. Let stand overnight in refrigerator.

Drain thoroughly in a strainer. Add sugar, spices, mustard seed, horseradish and vinegar. Mix well.

Pack in sterile jars, seal and store in the refrigerator. This will keep for several months. (DO NOT store at room temperature.) Makes about 4 quarts.