ANTWERP SAUCE

Four common sized onions
1/2 peck ripe tomatoes, skinned;
2 red peppers
1/2 scant teacup of salt
1 teacup of white sugar
3/4 teacup of white mustard seed
1 teacup grated horseradish
2 tablespoons each of cloves, cinnamon and black pepper
3 tablespoons celery seed
1 qt. cider vinegar

Chop peppers and onions very fine, chop tomatoes and drain them; mix well with the spices and put in a stone jar with a cover. Do not cook.