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Print Friendly Recipe Recipe Information Source: Vicky Bryant Ingredients 12-1/2 lbs (5.7 kg). green tomatoes, chopped 8 large onions, chopped 10 green bell peppers, chopped 3 tsp (15 ml) salt 6 chopped green chile peppers 1 quart (950 ml) distilled white vinegar 1 tbsp (15 ml) ground cinnamon 1 tbsp (15 ml) ground allspice 1/4 tsp (1 ml) ground cloves 1-3/4 cups (425 ml) white sugar 1/2 cup (125 ml) horseradish Preparation In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight. Drain the tomato/pepper mixture and add the hot chile peppers and vinegar. Wrap the cinnamon, allspice, cloves, sugar and horseradish in cheesecloth or a porous bag, and add to tomato/pepper mixture. Boil for 15 minutes, or until tender. Pack tightly in sterilized jars and seal. Comments

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