Recipe for Bread and Butter Pickled Squash 
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Yield:
1
Ingredients:
Amount Ingredient
1 gal sliced squash - (abt 4 1/4 lbs)
2 x green bell peppers diced
5 med onions diced
1/2 cup salt
5 cup vinegar, 5% acidity
1/2 cup sugar
1 tsp ground mustard
1/2 tsp turmeric
1 tsp celery seeds
Instructions:
Instructions: Select small to medium-sized yellow summer squash, about 1- to 1 1/2-inches in diameter. Cut squash into 1/4-inch slices and combine with peppers and onions. Stir in 1/2 cup salt; let stand 3 hours. Drain.

Mix vinegar with sugar and spices; heat to boiling. Remove spice bag. Pack squash, peppers, and onions into pint jars. Cover with boiling vinegar solution. Adjust lids.

Process in boiling water 10 minutes. Begin counting time as soon as all the hot jars are placed in actively boiling water.

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