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

Chop tomatoes, onions and peppers together and cover with salt; let stand overnight. Drain. Add the hot peppers, vinegar, spices (tied in cheesecloth bat) and sugar; allow to boil slowly until tender (about 15 minutes). Add horseradish. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.