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Piccalilli

6 pounds green tomatoes (18-20)
1 large green bell pepper (seeds removed)
1 hot red pepper (seeds removed)
1 cup salt
6 cups distilled white vinegar
2 cups sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 Tbsp. mustard seed or dry mustard
1/2 cup freshly grated or bottled horseradish

Chop coarsely, or slice the tomatoes and peppers. Sprinkle with
salt. Cover with water and let soak overnight. Combine vinegar,
sugar, ginger, cinnamon and mustard. Drain tomatoes and peppers
thoroughly. Simmer gently (do not boil) in vinegar mixture 3 to 4
minutes, or until tender. Add horseradish and heat through. Pack
into hot, sterilized jars. Seal.

Process 5 minutes. Note: If desired, 1/2 tsp. ground allspice or
ground cloves and 1 1/2 pounds sliced onions may be added. Combine
onions with tomatoes and peppers before salting. (Makes 5 pints)

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