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              <text>Pickled squash + cucumbers
8 cups thin Sliced squash
2 cups small onions sliced
1/2 cup salt
3 cups sugar
2 cups vinegar
2 t mustard seed
2 t. celery seed
Slice squash, onions add
salt cover with water let stand
one hour. Drain, combine sugar,

Card 1 Back:
vinegar, mustard seed, celery
seed - bring to boil add vegetables
&amp; bring to boiling point.

---

# Pickled Squash and Cucumbers

## Ingredients

- 8 cups thin sliced squash
- 2 cups small onions, sliced
- 1/2 cup salt
- 3 cups sugar
- 2 cups vinegar
- 2 tsp mustard seed
- 2 tsp celery seed

## Instructions

1. Slice the squash and onions. Add the salt, cover with water, and let stand 1 hour.
2. Drain.
3. Combine the sugar, vinegar, mustard seed, and celery seed. Bring to a boil.
4. Add the vegetables and bring to the boiling point.

## Editor's Notes
- **Canning/storage** — the card ends at bringing the vegetables to the boiling point. It gives no instructions for jarring, sealing, processing, or storage. Follow current tested canning guidelines if preserving this recipe.</text>
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