Remove skins from tomatoes and trim off blossom ends. Wash peppers; remove seeds and ribs. Cut tomatoes and peppers in thin slices and arrange in layers,with a sprinkling of salt between layers, in a large bowl. Cover and let stand overnight. Next day, drain and pat dry with paper towels.

Mix vinegar, finely chopped onions, cloves, parsley, cardamom, and basil in a saucepan. Cook to a boil; cover, and boil 5 minutes. Now add tomatoes,peppers, grated horseradish, sugar and continue cooking over high heat, stirring frequently, 5 minutes more. Reduce heat and cook very slowly 20 minutes. Ladle into 3 sterilized pint jars and seal. Tastes best when aged about 1 month.