Recipe for Pickled Yellow Squash 
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Yield:
1
Ingredients:
Amount Ingredient
8 cup thinly sliced yellow squash - (abt 3 lbs)
2 qt water
2/3 cup pickling salt
3 cup sugar
2 cup white vinegar (5% acidity)
1 tbl celery seeds
1 tbl mustard seeds
2 cup chopped green bell pepper - (abt 1/2 lb)
2 cup thinly sliced onion - (abt 2 lbs)
Instructions:
Instructions: Place squash in a large nonaluminum container. Combine water and pickling salt, stirring until the salt dissolves; pour over squash. Cover and let stand for 1 hour. Drain well.

Combine sugar and next 3 ingredients in a Dutch oven. Add squash, green pepper, and remaining ingredients; bring to a boil. Remove from heat, and pack into hot jars, filling to 1/2 inch from top. Cover with hot vinegar syrup, filling to 1/2 inch from top.

Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 15 minutes.

This recipe yields 4 pints.

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