Chopped Pickle. Mrs. S. A. Powers
One peck green tomatoes, one dozen red sweet peppers, chopped fine; cover with salt water; let stand twenty-four hours; drain dry; add one head cabbage, one bunch celery chopped fine, one pint grated horseradish, one teacupful cloves, one teacupful black mustard seed, salt to taste, one pint or more very small cucumbers, or one-half dozen ordinary cucumbers cut into small strips; cover with cold cider vinegar. If desired to keep, seal in self sealers.