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Chop coarsely, or slice the tomatoes and peppers. Sprinkle with salt. Cover with water and let soak overnight. Combine vinegar, sugar, ginger, cinnamon and mustard. Drain tomatoes and peppers thoroughly. Simmer gently (do not boil) in vinegar mixture 3 to 4 minutes, or until tender. Add horseradish and heat through. Pack into hot, sterilized jars. Seal. Process 5 minutes. Note: If desired, 1/2 tsp. ground allspice or ground cloves and 1 1/2 pounds sliced onions may be added. Combine onions with tomatoes and peppers before salting. (Makes 5 pints)
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