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Cold Catsup Recipe: About the Merchant

1/2 peck ripe tomatoes, peeled and cut fine
1 1/2 quarts chopped celery
1 quart chopped yellow onions
3 red peppers, seeded and chopped
2 horseradish roots, grated
1/2 cup sea salt
1/2 cup celery seed
1 2/2 tsp mace
1/4 cup mustard seed
1/2 tsp cayenne
1 1/2 cups cider vinegar
1 cup dark brown sugar

More Details

Drain off the vegetables for a few hours after chopping to allow the vegetables to lose excess moisture. Mix together vegetables with remaining ingredients. Bottle cold, does not require cooking.

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