Put the tomatoes, onions and peppers through the meat-grinder, or chop
fine, and sprinkle over them one cupful of salt. Let stand over night. In
the morning drain off the water, put in the other ingredients and let come
to the boiling point, then add one ten-cent bottle of horse-radish.
Seal in jars having a glass top.



=Green Chopped Pickle, No. 2=

1 Peck of Green Tomatoes
2 Large Cauliflowers
1 Head of White Cabbage
3 Pounds of Sugar
Vinegar
6 Red Peppers (Seeded)
5 Large Onions
1 Cupful of Salt
1/2 Ounce of White Mustard Seed
1/2 Ounce of Whole Cloves
1/2 Ounce of Celery Seed
1 Dessertspoonful of Ground Mace

Put through the meat-grinder, or chop, tomatoes, cauliflower, cabbage,
onions, and peppers. Sprinkle over these one cupful of salt and let
stand over night. In the morning drain off water, cover with vinegar,
and add the other ingredients. Cook until tender.