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French Pickles

One peck green tomatoes chopped; sprinkle a little salt over them, let them stand over night, drain quite dry, cook until tender, then strain through a colander; add one head cabbage, two heads celery, one-half dozen green peppers, cabbage, peppers and celery all to be chopped fine; one gallon vinegar, one pound brown sugar, small box mustard, one-half cup grated horse-radish; scald together and pour on tomatoes.