4 qts. green tomatoes (approx. 32 med. size)
2 qts. cabbage (approx. 1 lg. head)
2 c. sweet peppers (green & red, about 4 med.)
1 c. onions
1/2 c. salt

Chop finely (or grind) vegetables. Sprinkle salt over the vegetables. Mix thoroughly. Let stand 3 to 4 hours. Drain thoroughly. Press to remove full liquid.

Add together: 2 tbsp. mustard seed 1 tbsp. celery seed 4 1/2 c. vinegar 1 tbsp. prepared horseradish (opt.)

Simmer for 15 minutes. Add vegetables and heat to boiling. Pack boiling hot into hot jars. Process 10 minutes. Yield: about 7 pints.