Tomatoes, 1 peck,
Salt, 1 cup,
Onions, chopped fine, 10,
Red peppers, large and chopped fine, 6,
Chilli peppers, chopped, 6 or 7, Grated horseradish, 1 cup, Whole allspice, 2 tablespoons, Cinnamon (whole), 2 sticks, Whole cloves, 1 tablespoon, Sugar,1 1/2 cups, Vinegar.
Scald and peel the tomatoes, sprinkle over them the salt, let drain overnight in a steamer, or colander; in the morning chop them fine. Put all spices in a lace bag, mix all ingredients together, in a kettle and cover with vinegar. Cook slowly uncovered for about 2 hours. Put in Mason fruit-jars, quart or pint. It is not necessary to be so particular in sealing as in case of fruit.