Instructions: Wash vegetables. Chop tomatoes, onions and green peppers in food processor or by hand. Sprinkle with pickling salt and mix well. Cover and refrigerate overnight. Drain well.

Tie spices in spice bag or cheesecloth. In a 6- to 8-quart saucepan, combine tomato mixture, spice bag and all remaining ingredients except horseradish. Bring to a boil over medium-high heat, stirring occasionally. Boil for 15 minutes, stirring often, to prevent sticking. Remove spices. Add horseradish.

Immediately fill hot pint jars with mixture, leaving 1/2-inch headspace. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly.

Process in boiling water canner for 15 minutes.

This recipe yields 6 pints.

Yield: 6 pints

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