Piccalilli or Green Tomato Relish

I never thought I would say this, but we have a frost advisory for tonight and I could not be happier. Please God kill my tomato plants. I have a zillion green tomatoes in my garden plus what my neighbor Bobby gave me. I have no choice but to make something. Plus the fall cabbage crop is ready. This is the perfect recipe and will be so good this winter. I have to remember that so I will stop bitchin'.

Piccalilli or Green Tomato Relish
about 7 pints
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4 quarts chopped, peeled, cored green tomatoes (about 32 medium)
2 quarts chopped cabbage (about 1 large head)
2 cups chopped sweet green peppers (about 4 small)
1 cup chopped onion (about 1 medium)
1/2 cup salt
1 1/2 cups brown sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 tablespoons prepared horseradish
4 1/2 cups vinegar

Combine vegetables in a large bowl. Sprinkle salt over vegetables and mix thoroughly; let stand 3 to 4 hours. Drain; rinse and drain thoroughly. Combine sugar, spices, horseradish and vinegar in a large saucepot. Simmer 15 minutes. Add vegetables and bring to a boil. Pack hot relish into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.