Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 quarts | Chopped green tomatoes peeled, cored, (about 32 med.) |
| 2 quarts | Chopped cabbage (about 1 large head) |
| 2 cups | Chopped sweet red peppers (about 4 medium) |
| 1 cup | Chopped onion |
| ½ cup | Salt |
| 1½ cup | Brown sugar |
| 2 tablespoons | Mustard seed |
| 1 tablespoon | Celery seed |
| 4½ cup | Vinegar |
| 1 tablespoon | Prepared horseradish |
Sprinkle salt over vegetables and mix thoroughly; let stand 3 to 4 hours. Drain thoroughly. Press to remove free liquid. Add sugar, spices and horseradish to vinegar; simmer 15 minutes. Add vegetables and heat to boiling. Pack hot into hot pint jars, leaving ¼ inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: About 7 pints (3360 mL) From: Ball Blue Book
Submitted By ALAN BURGSTAHLER On 01-18-95