Mix squash, onions, peppers and canning salt in large bowl and leave in refrigerator overnight.
Rinse with cold water and drain.
Bring vinegar and spices to boil, then add sugar and return to boil. Add squash and cook about 30 minutes.
Add mixture to hot jars and process in water bath about 5-7 minutes.
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|Serving Size: 1 Serving (8866g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5506 (50%)|
|Amt Per Serving||% DV|
|Total Fat 611.8g||816 %|
|Saturated Fat 370.6g||1853 %|
|Monounsaturated Fat 189g|
|Polyunsanturated Fat 20.4g|
|Cholesterol 2338.6mg||720 %|
|Sodium 98744.6mg||3405 %|
|Potassium 25824mg||680 %|
|Total Carbohydrate 833.8g||245 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 826g|
|Protein 555.8g||794 %|
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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: 10937
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