1/2 bushel green tomatoes. 12 onions. 12 green peppers. Vinegar. 2 lbs. (4 cups) sugar. 2 tablespoonfuls powdered cinnamon. 1 tablespoonful powdered allspice. 1/2 teaspoonful powdered cloves. 2 peppercorns. 2 ozs. (1/2 cup) mustard. 1 pint (2 cups) horseradish. Salt.
Chop together the tomatoes, onions and peppers. Sprinkle the mixture with salt and let it stand over night. In the morning drain it well, cover it with vinegar, boil it slowly for one hour, drain again and pack tightly in a jar.
Mix together the sugar, cinnamon, allspice, cloves, peppercorns, mustard, horseradish and sufficient vinegar to cover the other ingredients well. Heat mixture, and, when it becomes boiling hot, pour it over the mixture in the jar.
Cover with a cloth and several thicknesses of paper.
1 quart green tomatoes. 1 quart vinegar. 1 quart small onions. 2 ozs. (1/2 cup) mustard. 1 cauliflower. 2 ozs. (1/2 cup) flour. 3 large green peppers. 1/4 oz. turmeric. 3 large red peppers. 1 teaspoonful powdered cloves. 1 quart small cucumbers. Salt. 1 teaspoonful powdered allspice. 1 lb. (2 cups) brown sugar. 2 teaspoonfuls celery seeds.
Wash the cauliflower and divide it into small pieces, cut the peppers and tomatoes into small chunks and leave the onions whole. Make a brine with one-half teacupful of salt to each two quarts of water and lay vegetables in it for twenty-four hours. Boil in this brine for fifteen minutes then drain. Mix together the sugar, cloves, allspice, celery seeds, turmeric and vinegar and bring them to boiling point. Mix the flour and mustard together and rub them smooth with a little extra vinegar, add to the boiling vinegar, and stir and cook until thick. Now add the vegetables and let them come just to boiling point.
Bottle and seal.