2 quarts ripe peeled tomatoes. 2 quarts peeled green tomatoes. 1 large head cabbage. 12 medium sized onions. 3 red peppers. 4 ozs. (1/2 cup) salt. 1 lb. (2 cups) brown sugar. 1 gill (1/2 cup) yellow mustard seeds. 1 gill (1/2 cup) grated horseradish. 4 chopped stalks celery. Vinegar.
Chop fine the tomatoes, cabbage, onions and red peppers. Add the salt and let stand over night. In the morning, drain, and add the sugar, seeds, horseradish, celery and enough vinegar to make wet and sour.
Boil for forty minutes, then seal while hot in glass jars.
Green plums. Water. Baking soda.
Gather green plums before they begin to change color. Wash them, and put them into a weak brine for twenty-four hours. Drain, and put them into another brine, adding one teaspoonful of baking soda to each gallon of water. Bring to a boil, when the plums will turn to an olive-green color.
Pack at once in sterilized jars, fill to overflowing with the boiling brine and seal at once.
Let stand for eight weeks before using.