4 qts. peeled, cored, chopped green tomatoes (about 32 med.)
2 qts. chopped cabbage (about 1 lg. head)
2 c. chopped sweet red peppers (about 4 med.)
1 c. chopped onions
1/2 c. salt
1 1/2 c. brown sugar
2 tbsp. mustard seed
1 tbsp. celery seed
4 1/2 c. vinegar
1 tbsp. prepared horseradish

Sprinkle salt over vegetables and mix thoroughly; let stand 3 to 4 hours. Drain thoroughly. Press to remove excess liquid. Add sugar, spices and horseradish to vinegar in saucepan; simmer 15 minutes. Add vegetables and heat to boiling. Pack hot into hot pint jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yields about 7 pints.