- 2/3 cup salt
- 2 cups onion, chopped
- 2 cups bell pepper, chopped
- 1 large jar pimento, chopped
- 8 cups squash, chopped
- 2 tsp. celery seed
- 2 cups white vinegar
- 2 tsp. mustard seed
- 3 cups sugar
Dissolve salt in 3 quarts water in large kettle. Soak next 4 ingredients in salted water for 1 hour. Bring remaining ingredients to a boil in large kettle. Add drained vegetables to syrup mixture. Bring to a boil. Pour into hot sterilized jars leaving 1/2 inch headspace. Seal with sterilized lids. Makes 6 quarts.
By Robin from Washington, IA
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