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Pickled Squash

Nutrition per serving    (USDA % daily values)
CAL
531
FAT
4%
CHOL
0%
SOD
475%

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Ingredients for 4 servings

1 green bell pepper, seeded and sliced into strips

2 small onions, thinly sliced

2 cups distilled white vinegar

2 1/4 cups white sugar

2 teaspoons mustard seed

1 teaspoon celery seed

2 1/2 pounds young yellow squash and zucchini, sliced into rounds

1/4 cup salt

1 teaspoon ground turmeric

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