Originally Published:
Jubilee Cook Book, 1887
Original Images:

One peck of green tomatoes chopped fine, three cabbages, six green peppers, one pint of grated horseradish, one tablespoon of ground cloves, one pint of molasses; allow the tomatoes to stand over night in salt and water. Boil the cabbage twenty minutes in vinegar, then the tomatoes twenty minutes in the same vinegar, when cool mix all the ingredients together and cover them with fresh vinegar; a little celery seed may be added if liked. This may be kept in stone jars but glass fruit cans will preserve it better.