1 peck ripe tomatoes, chopped fine
6 med. onions, chopped
4 green bell peppers, chopped
4 red bell peppers, chopped
2 lg. stalks celery, chopped
4 hot peppers, chopped
2 c. horseradish, ground
3 c. sugar
4 c. vinegar
3 tbsp. mustard seed
3 tbsp. celery seed
1/2 c. salt

Combine chopped tomatoes, onions, peppers, celery and horseradish. Mix well. Sprinkle salt over vegetables and mix thoroughly. Put in a muslin bag and let drain overnight. Add sugar and spices to vinegar; simmer 15 minutes. Add vegetables and heat to boiling. Pack, boiling hot, into hot pint jars. Process 10 minutes in boiling water bath. Yield about 8 pints.