32 medium green tomatoes, chopped

1 large head cabbage, chopped

4 medium sweet red peppers, chopped

1 cup chopped onion

1/2 cup salt

1 1/2 cups packed brown sugar

2 tablespoons mustard seed

1 tablespoon celery seed

1 tablespoon prepared horseradish

4 1/2 cups vinegar

Sprinkle salt over vegetables and mix thoroughly. Let stand 3 to 4 hours. Drain thoroughly and press to remove excess liquid. Add sugar, spices, and horseradish to vinegar. Simmer 15 minutes. Add vegetables and heat to boiling. Pack, boiling hot, into sterilized jars, leaving 1/8-inch headspace. Yield: 7 pints.