Sprinkle 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|
|Calories from Fat: 191 (1%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 13995
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