Note: Another great use for those green tomatoes left in your garden at the end of the summer. This recipe was inspired by an old cookbook written by a Virginia housewife. Like most pickling recipes, it makes a large quantity. This makes sense, since the pickling process takes 3 days. Fortunately it stores very well and is an excellent condiment at any time of the year. It is particularly good with barbecue.
1. Cut the tomatoes into eighths. Peel and deseed the cucumbers, and dice the cucumbers, cabbage, and onions into 1-inch cubes.
2. In a large bowl, toss the tomato, cucumber, cabbage, and onion with the 2 cups of kosher salt. Pack the mixture into a container with a weight on top to make sure the vegetables stay submerged. Refrigerate, covered, for 24 hours.
3. After 24 hours, rinse all the ingredients in a colander, return them to the container, and cover them with a mixture of equal parts water and white vinegar. Let them soak for 24 hours, covered and weighted. After 24 hours, rinse the mixture again.
4. In a large stockpot, heat the cider vinegar until it just begins to boil. Remove it from the heat and add the horseradish, celery seed, mustard seeds, pepper, turmeric, and cinnamon. Mix well and pour this over the vegetable mixture.
5. Allow everything to marinate for another 24-hour period. You now have an official pickle. It will keep, covered and refrigerated, for the rest of your life, or you can can it and put it on the shelf.