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Tomato Picalilli

Chop fine one-half bushel of tomatoes and squeeze them dry, put them into a large bowl, and mix in a couple of dozen minced onions, a dozen chopped green peppers, four ounces of mustard, a little less than a pint of salt, a large root of finely-grated horseradish, and four tablespoonfuls each of powdered cloves and allspice. When thoroughly macerated, put the mixture into a stone jar, pour over enough vinegar to cover, making a slight hollow in the mixture to enable the liquor to get to the bottom of the jar, cover it well, and let it remain until the ingredients are thoroughly saturated. It is then ready for use.