Ingredients:
- 20 green tomatoes
- 1 large green bell pepper
- 1 large red bell pepper
- 1 hot red pepper
- 1 cup Kosher salt
- 6 cups vinegar
- 2 cups sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 tablespoon mustard seed
- 1/3 cup prepared horseradish
Preparation:
Chop tomatoes and peppers; put in a large enameled kettle. Sprinkle with the salt, cover with water, and let soak overnight. Combine vinegar, sugar, ginger, cinnamon, and mustard. Drain tomatoes and peppers thoroughly. Add vinegar mixture and simmer until tender. Add horseradish. Pack into hot sterilized jars, leaving a 1/2-inch headspace; seal. Process in a boiling water bath for 10 minutes.A general rule for higher elevations, from Colorado State University Cooperative Extension:
Because of the lower boiling point of water at high altitude, increase the processing time 1 minute for each 1,000 feet above sea level if the time is 20 minutes or less. If the processing time is more than 20 minutes, increase by 2 minutes per 1,000 feet.
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