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.
Take one peek of green tomatoes, one dozen of small onions, one quart of vinegar, one pint of water, a horseradish root, one head of cabbage, one-half dozen of cucumbers, two pounds of brown sugar, and mixed spices.
Slice and chop the tomatoes, also the cabbage, the onions, and the cucumbers. Soak in a weak brine overnight, and in the morning drain off well. Place the vinegar, water, sugar, mixed spices (tied in a muslin bag), and the root of horseradish in the preserving kettle; add the vegetables and cook slowly until tender. If not salty enough, add salt to taste. Put into jars and seal.