4 Tomato, green (4 pecks)
2/3 cup Salt
1 cup Horseradish, grated
2 tbsp Cinnamon
2 tbsp Cloves, ground
2 tbsp Allspice
2 tbsp Mustard, dry
4 tbsp Pepper
Vinegar
2 cup Brown sugar
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Sprinkle the salt over the chopped tomatoes and let stand over night. In the morning, drain in colander. Add the horseradish, spices and sugar and enough vinegar to cover, bring to a boil and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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