4 qt Chopped green tomatoes peeled, cored, (about 32 med.)
2 qt Chopped cabbage (about 1 large head)
2 cups Chopped sweet red peppers (about 4 medium)
1 cup Chopped onion
1/2 cup Salt
1-1/2 cups Brown sugar
2 tablespoons Mustard seed
1 tablespoon Celery seed
4-1/2 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 1/4 inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling water bath.
Yield: About 7 pints (3360 mL)