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Vicky Bryant

  • 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
  • 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.

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