1 peck green tomatoes
5 lbs. cabbage
6 peppers, sweet
4 med. onions
1 c. salt

Chop and mix together tomatoes, cabbage, onions and peppers. Add salt and let stand overnight.

3 pts. vinegar
1/3 pt. sugar to taste
1/2 tbsp. mustard seed
2 tbsp. celery seed
1 tbsp. ground horseradish

Boil vinegar and seasoning. Add salt and the other ingredients. Heat but do not boil.

Ladle into hot canning jars leaving 1/2-inch headspace. Adjust caps according to manufacturer's instructions.

Process in a boiling water bath canner; 1/2 pints 10 minutes, pints 15 minutes.

Yield: 12 pints.