This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Two quarts of finely chopped cabbage, one dozen small onions, half a dozen chopped peppers, half a dozen cucumbers, chopped, and one quart of chopped green tomatoes. Place these ingredients over the fire with one quart of vinegar, one quart of water, one pound of brown sugar, and two tablespoonfuls of celery seed, one tablespoonful of grated horseradish, one tablespoonful of ground mustard, and one teaspoonful each of allspice, cinnamon, mace and cloves, with salt and pepper to taste. Cook slowly, stirring constantly, until thick and smooth. Put into jars and bottles and seal.