Sprinkle the salt over the chopped tomatoes and let stand over night. In the morning, drain in colander. Add the horseradish, spices and sugar and enough vinegar to cover, bring to a boil and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (1153g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 129 (3%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 381mg||13 %|
|Potassium 4231.2mg||111 %|
|Total Carbohydrate 1041.6g||306 %|
|Dietary Fiber 79.6g||318 %|
|Sugars, other 962g|
|Protein 29.3g||42 %|
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Calories per serving: 4075
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