18 med. ripe tomatoes
2 ribs celery
2 green peppers
2 sweet red peppers
4 med. onions
1/2 c. finely ground horseradish
1/3 c. salt
1/2 tsp. pepper
1/2 tsp. ground cloves
2 tsp. ground cinnamon
3 tbsp. whole mustard seeds
3 c. cider vinegar

Scald tomatoes and remove skins. Chop into small pieces removing as many seeds as possible. Put onions, celery, and peppers through food chopper, using coarse grind. Combine vegetables, salt, and horseradish. Let stand overnight in the refrigerator. Next day drain thoroughly in a strainer. Add remaining ingredients. Pack into hot jars; seal and store in the refrigerator. Will keep several months.