1 peck (12 1/2 lbs.) green tomatoes
8 lg. onions
10 green bell peppers
3 tbsp. salt
6 hot peppers
1 qt. vinegar
1 tbsp. cinnamon
1 tbsp. allspice
1/4 tsp. cloves
3 tbsp. mustard
Few bay leaves
1 3/4 c. sugar
1/2 c. horseradish

Chop tomatoes, onions and pepper together and cover with the salt. Let stand overnight. Drain; add hot peppers, chopped, and the vinegar and spices (spices tied in cheesecloth). Allow to boil slowly until tender (about 15 minutes). Pack tightly into sterilized Kerr jars and seal.