3 lbs. green tomatoes
3 lbs. cabbage
3 red peppers
3 lbs. ripe tomatoes
3 lg. onions
1 c. horseradish
1/2 c. coarse salt
3 pts. vinegar
3 pts. sugar
1 tsp. each whole cloves and cinnamon
2 oz. mustard seed
1/2 tsp. whole allspice

Grind vegetables into large container. Sprinkle with the salt and let stand overnight. Drain and place in kettle with vinegar and sugar. Tie spices into a bag of clean cheesecloth and add to kettle. Cook until tender. Fill sterilized pint Mason jars; cover and process in hot water bath for 5 minutes.

If you do not have enough cabbage, or want a variation, add 1 bunch of celery.