5 lbs. green peppers. 1/2 bunch celery. 1 root horseradish. Vinegar. 1 teaspoonful powdered cinnamon. 1 teaspoonful powdered cloves. 1 teaspoonful powdered mace. 1 teaspoonful powdered allspice. 1 teaspoonful powdered ginger.

Remove the seeds from the peppers, then cut in pieces and put them into a porcelain-lined kettle, add the horseradish grated, the celery cut fine, and the spices.

Cover with cold vinegar and cook until soft, then rub through a sieve with a wooden spoon.

Bottle and seal.

Store in a cool place.