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12 c. squash
4 c. onions
5 Tbsp. pickling salt
5 c. sugar
2 Tbsp. pickling spice
1 tsp. celery seed
2 bell peppers
2 large jars pimientos
2 1/2 c. white vinegar
1 tsp. turmeric

Prepare vegetables; sprinkle with salt and place in
colander to drain overnight. Mix vinegar, sugar, pickling
spice, turmeric and celery seed. Bring to a boil and strain.
Pour over the vegetables and mix well. Bring to a boil. Put
into hot sterile jars and seal. Process in a water bath for 10
minutes. Makes 2 quarts.

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