4 ea Tomato, green (4 pecks)
2/3 c Salt
1 c Horseradish, grated
2 tb Cinnamon
2 tb Cloves, ground
2 tb Allspice
2 tb Mustard, dry
4 tb Pepper
1 x Vinegar
2 c Brown sugar
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.
