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Pickled Yellow Squash
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Place squash in a large nonaluminum container. Combine water and pickling salt, stirring until the salt dissolves; pour over squash. Cover and let stand for 1 hour. Drain well. Combine sugar and next 3 ingredients in a Dutch oven. Add squash, green pepper, and remaining ingredients; bring to a boil.Remove from heat, and pack into hot jars,filling to 1/2 inch from top. Cover with hot vinegar syrup, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 15 minutes. Yield: 4 pints.
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