Chop a half peck of tomatoes, 3 onions, a gill of horse-radish, 3 green peppers; put them in a sieve and drain dry. Salt in layers and let stand overnight. Drain. Scald vinegar and pour over it; let stand two or three days; drain again. Mix a quart of vinegar, one tablespoon black pepper, the same of allspice, 3 ounces of ground cloves, 3 ounces of mustard and a gill of mustard seed. Bring to a boil. Pour over the pickles and let stand.