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Summer Squash Bread And Butter Pickles

Nutrition per serving    (USDA % daily values)
CAL
515
FAT
50%
CHOL
0%
SOD
429%

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Ingredients for 6 servings

4 lb small yellow squash and green zucchini, scrubbed and cut into 1/4-inch-thick rounds (12 cups)

2 large onions, cut crosswise into 1/4-inch-thick slices

1/4 cup plus 1 1/2 teaspoons canning salt

1 quart crushed ice

2 1/4 cups cider vinegar

1 cup pure maple syrup (preferably dark amber)

3/4 cup water

1 tablespoon mustard seeds

1 teaspoon whole allspice

1/2 teaspoon celery seeds

6 (4- to 5-inch-long) fresh red chiles such as Holland red hot finger peppers

Special equipment: 6 (1-pint) canning jars with lids and screw bands

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