8 c. squash 3 c. onions 1 bell pepper 2 c. sugar 1 c. vinegar 1 T. mustard seed
Pour 1/2 c. salt over squash and let stand 1 hour. Cook sugar, vinegar, bell pepper and mustard seed. Boil hard. Take squash and onions and squeeze salty water out of them and place in hot vinegar solution and boil until tender. Place in jars and seal.
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