18 med. tomatoes
2 branches celery
2 green peppers
2 sweet red peppers
4 med. onions
1/2 c. finely ground horseradish
1/3 c. salt
2 1/2 c. sugar
1/2 tsp. pepper
1/2 tsp. ground cloves
2 tsp. ground cinnamon
3 tbsp. whole mustard seeds
3 c. cider vinegar

Scald tomatoes; remove skins and as many seeds as possible. Chop into small pieces. Should make about 3 quarts chopped tomatoes. Put celery, peppers and onions through food chopper, using coarse grind. Use the finest grind for horseradish.

Combine vegetables and salt; let stand overnight in refrigerator. Drain thoroughly in a strainer. Add sugar, spices, mustard seeds and vinegar. Mix well. Pack in hot jars. Seal and store in the refrigerator. Should keep for several months.