Originally Published:
Jubilee Cook Book, 1887
Original Images:

One peck ripe tomatoes, scald and peel them, lay in an earthen vessel, sprinkle well with salt, let stand over night, drain well through a colander. Have ready equal parts of nicely chopped onions and horseradish, one coffee cupful, place carefully in a jar a layer of tomatoes and sprinkle on a layer of onions and horseradish, continue with alternate layers until all are in. Take two quarts of good cider vinegar, one pound brown sugar, spices tied-in -a bag, heat all together and turn over the tomatoes, cover closely and stand in a cool place.