8 c. sliced squash 2 c. sliced onions 1 T. canning salt 1/2 c. chopped green peppers 1 c. cider vinegar 1 3/4 c. sugar 1/2 tsp. celery seed 1/2 tsp. mustard seed
Combine squash and onion in large crock. Sprinkle with salt and let stand 1 hour. Combine green peppers, vinegar, sugar and spices. Bring to a boil. Add squash and onions and return to a boil. Pack quickly in hot jar and seal. Makes 4 pints. Heat lids in hot water bath and dry off.
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