Uncooked Tomato Relish - cooking recipe

Ingredients

18 medium tomatoes
2 bunches celery
2 sweet peppers
2 sweet red peppers
4 medium onions
1/2 c. finely ground horseradish
1/3 c. salt
2 1/2 tsp. pepper
1/2 tsp. clover, ground
2 tsp. ground cinnamon
2 tsp. whole mustard seed
3 c. cider vinegar

Preparation

Scald tomatoes, remove skins and as many seeds as possible, chop into small pieces, should make about 3-quart chopped tomatoes.
Put celery, peppers and onions through food chopper, using coarse grind, use finest grind for horseradish.
Combine vegetables and salt; let stand overnight in refrigerator.
Drain thoroughly in a strainer.
Add sugar, spices, mustard seed and vinegar; mix well.
Pack in hot jars and store in refrigerator. Keep for several months.
Do not store at room temperature.
Makes about 4 quarts.