Picalilli - cooking recipe

Ingredients

2 to 3 sweet green peppers
12 lb. green tomatoes
4 onions
1 c. salt
3 qt. vinegar
4 c. sugar
1 tsp. ground ginger
1 tsp. cinnamon
2 Tbsp. mustard seed
1 c. grated horseradish

Preparation

Remove seeds from peppers. Chop vegetables very fine. Arrange vegetables in layers, sprinkling each layer with salt and let stand overnight.
Drain and add remaining ingredients.
Cook until tender, stirring occasionally.
Pour into hot, sterilized jars and seal.
Makes 12 pints.