This recipe is from the Ball Blue Book of Preserving – Thanks to Deanna Nielson for trying it out and letting us know how delicious the pickles are.
Yield: about 4 half-pints
2 pounds summer squash, peeled, seeded and cut into 1/2-inch cubes
1-1/3 cups sliced onions
1-1/4 cups sugar
1 teaspoon salt (pickling or kosher salt preferred)
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon powdered ginger
2 cups water
1 cup vinegar
Combine squash and onions; 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.