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Ingredients
  • ¼ cup salt
  • 2 ½ pounds young yellow squash and zucchini, sliced into rounds
  • 1 green bell pepper, seeded and sliced into strips
  • 2 small onions, thinly sliced
  • 2 ¼ cups white sugar
  • 2 cups distilled white vinegar
  • 2 teaspoons mustard seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon celery seed
Steps
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