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Suggest a better descriptionSprinkle salt over squash, onions & peppers. Let stand for at least 3 hours. Drain. Mix Mix together sugar, vinegar, mustard, tumeric & cloves. SImmer for 30 minutes & then bring to a boil. Pour over squash mixture that has been put into sterilized jars. Seal. Process in boiling water bath for 5 minutes. SHARYN STEPHENS From
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Serving Size: 1 Serving (9566g) | ||
Recipe Makes: 1 | ||
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Calories: 13995 | ||
Calories from Fat: 191 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1043.8mg | 36 % | |
Potassium 15795.2mg | 416 % | |
Total Carbohydrate 3449g | 1014 % | |
Dietary Fiber 150g | 600 % | |
Sugars, other 3299.1g | ||
Protein 96.4g | 138 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13995
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