5 lb. tomatoes
2 c. chopped celery
3 sweet red peppers
3 sweet green peppers
1 c. sweet onions, peeled & chopped
1 jar (4 oz.) horseradish
1/2 c. white mustard seed
2 tbsp. mixed pickling spice
1/2 c. salt
3 c. sugar

Scald and peel tomatoes, remove stem end; chop. Chop the celery, including several green leaves; wash, seed and clean peppers, chop into small pieces. Peel and chop onions.

In a large kettle combine all ingredients. Add to horseradish, mustard seed, pickling spice, salt and sugar. Bring to a boil, stirring until well blended. Cook, stirring frequently. Pour into hot sterilized jars; seal. Store in a dark place. Cooking time 30 minutes.