Chop one peck of green tomatoes and six green peppers. Put the mixture into a jar and add one cupful of salt; let this stand over night. In the morning, drain off the water from the tomatoes and put them into a kettle with good, strong vinegar sufficient to cover them. Add one cupful sugar, one cupful grated horseradish (if obtainable), one tablespoonful each of powdered cinnamon, cloves and allspice. Cook until soft and seal up while hot.
Chop one peck of green