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Ingredients
US|METRIC
4 SERVINGS
- 8 yellow squash (small/medium, – ends removed and cut in halves)
- 1/2 onion (sliced)
- 3 oz. fresh dill
- 3 cups water
- 3 cups white vinegar
- 3 cups rice wine vinegar
- 4 Tbsp. kosher salt
- 1 tsp. celery seeds
- 1 Tbsp. mustard seed
- 1 Tbsp. crushed red pepper
- 4 bayleaves
- 34 garlic cloves (– chopped)
- 1 Tbsp. black peppercorns
- 1 Tbsp. sugar
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