5 lbs. green tomatoes (10 c.), chopped
1 sweet red pepper
2 green peppers
2 lbs. onions (3 3/4 c.) chopped
1/2 c. salt
1 qt. cider vinegar
2 c. sugar
1 tbsp. celery seed
2 tbsp. mustard seed
1 tbsp. horseradish
1 tsp. whole cloves

Wash vegetables and cut up as you like, mix well with salt. Cover and let stand overnight. Combine vinegar, sugar and the spices (tied in a cloth bag); bring to boil and add drained vegetables. Heat to boiling but do not boil. Pack in sterilized jars. Seal immediately.

Makes approximately 2 quarts.