8 cups sliced squash 2 cups sliced onions 1 T. salt 1/2 cup diced green pepper 1 cup apple cider vinegar 1 & 3/4 cup sugar 1/2 t. celery seed 1/2 t. mustard seed
Combine squash, onions; sprinkle with salt & let stand for 1 hour. Combine green pepper, vinegar, sugar, celery & mustard seed. Bring to a boil, add squash & onions & return to a boil. Pack pickles into hot sterile jars. Cover with vinegar mixture & seal.
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