Bread & Butter Pickled Squash

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READY IN: 3hrs 30mins
Recipe by Mrs. Hughes

Canning Squash.

Ingredients Nutrition


  1. Cut squash into 1/4 inch slices and combine with peppers and onions.
  2. Stir in 1/2 cup salt; let stand 3 hours.
  3. Drain.
  4. Mix vinegar with sugar and spices and heat to boiling.
  5. Remove spice bag.
  6. Pack squash, peppers, and onions into pint jars.
  7. Cover with boiling vinegar mixture.
  8. Put lids and rings on jars.
  9. Process in a boiling water bath for 10 minutes.

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