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Place squash in salty water to cover; let stand one hour. Drain well and set aside. Combine sugar, vinegar, mustard seed. and celery seed in pan. Bring the mixture to a boil; add vegetables. Return to boil and boil gently for five minutes. Pack in jars; seal. Process.*This recipe will only make about 3 or 4 pints. I usually double or triple the recipe to make and save time.
Kitchen Kettle Village, pickled, pickled squash
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KITCHEN KETTLE VILLAGE 3529 OLD PHILADELPHIA PIKE INTERCOURSE, PA 17534 800.732.3538