2/3 c. salt
4 pk. green tomatoes, chopped
1 c. grated horseradish
2 tbsp. ground cloves
2 tbsp. cinnamon
2 tbsp. allspice
2 tbsp. mustard
4 tbsp. pepper
2 c. brown sugar
Vinegar

Sprinkle salt over chopped tomatoes and let stand overnight. Drain in colander; add horseradish, spices, sugar and enough vinegar to cover tomatoes. Heat to boiling and cook 20 minutes. Fill sterile jars and seal. Makes about 20 quarts.