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!
about 4 half pints
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.