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!
2 pounds summer squash, peeled, seeded and cut into 1/2-inch cubes (4 medium)
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.