8 c. yellow squash, thinly sliced
2 large bell peppers, sliced thin
2 large onions, sliced
3/4 c. salt
Layer in large container. Pour salt over and top with ice. Let set
one hour. Rinse two times in tap water and drain well.
3 c. sugar
2 tsp. celery seed
2 c. apple cider vinegar
2 tsp. mustard seed
Mix well and add squash. Bring to a boil and cook 3 minutes. Pack
into pint jars and seal. Makes 5 pints.
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