Uncooked Tomato Relish

• 18 medium tomatoes
• 2 bunches celery
• 2 sweet peppers
• 2 sweet red peppers
• 4 medium onions
• 1/2 c. finely ground horseradish
• 1/3 c. salt
• 2 1/2 tsp. pepper
• 1/2 tsp. clover, ground
• 2 tsp. ground cinnamon
• 2 tsp. whole mustard seed
• 3 c. cider vinegar

1. Scald tomatoes, remove skins and as many seeds as possible, chop into small pieces, should make about 3-quart chopped tomatoes.
2. Put celery, peppers and onions through food chopper, using coarse grind, use finest grind for horseradish.
3. Combine vegetables and salt; let stand overnight in refrigerator.
4. Drain thoroughly in a strainer.
5. Add sugar, spices, mustard seed and vinegar; mix well.
6. Pack in hot jars and store in refrigerator. Keep for several months.
7. Do not store at room temperature.
8. Makes about 4 quarts.

tomatoes, celery, sweet peppers, sweet red peppers, onions, ground horseradish, salt, pepper, ground cinnamon, whole mustard seed, cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416605 (may not work)