4 pecks green tomatoes, chopped
2/3 cp salt
1 cp grated horseradish 2 tbsp cinnamon
2 tbsp ground cloves
2 tbsp allspice
2 tbsp mustard
4 tbsp ground pepper
2 cps brown sugar
1 - Sprinkle the salt over the chopped tomatoes and let stand over night.
2 - In the morning, drain the colander
3 - Add the horseradish, spices, sugar and enough vinegar to cover, bring to a boil and cook for 20 minutes.
4 - Pour into sterilized jars and seal.