About 5 lb. green tomatoes (10 c. chopped)
1 sweet red pepper
2 green pepper
3 3/4 c. chopped onions
1/2 c. salt
1 qt. cider vinegar
2 c. sugar
1 tbsp. celery seed
2 tbsp. mustard seed
1 tbsp. horseradish
1 tsp. whole cloves

Wash the vegetables thoroughly, chop or grind coarsely the tomatoes, red and green peppers and onions. Mix well with salt, cover and let stand overnight. Drain.

Combine vinegar, sugar and the spices tied in a cheesecloth bag. Bring to a boil and add the drained vegetables. Heat again to boiling point, but do not boil. Pack in hot jars and seal. Makes 2 quarts.