Piccalilli - cooking recipe

Ingredients

2/3 cup salt
32 quarts green tomatoes, chopped
1 cup grated horseradish
2 tablespoons ground cloves
2 tablespoons cinnamon
2 tablespoons allspice
2 tablespoons dried mustard
4 tablespoons pepper
2 cups brown sugar
vinegar

Preparation

Sprinkle salt over the chopped tomatoes and let stand overnight.
Drain in colander.
Add horseradish, spices and sugar and enough vinegar to cover.
Bring to a boil and cook for 20 minutes.
Fill sterilized jars and seal.