Squash Pickles

Can you tell I'm on a pickle mission?  This is what I made yesterday.  They  are sooo good in a salad or on an antipasto tray.  You will love them!

Squash Pickles
about 4 half pints
print recipe

2 pounds summer squash, peeled, seeded and cut into 1/2-inch cubes (4 medium)
1 1/3 cups sliced onions (about 1 1/3 medium)
1 1/4 cups sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspon ginger
2 cups water
1 cup vinegar (I use white)

Combine squash and onion, set aside.  Combine remaining ingredients in a large saucepot.  Bring to a boil.  Add squash and onions; boil 10 minutes.

Pack hot vegetables and liquid into hot jars, leaving 1/4-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.