Squash Pickles - cooking recipe

Ingredients

2 lb. summer squash (about 4 medium)
2 c. water
1 1/4 c. sugar
1 c. vinegar
1/2 tsp. turmeric
1/2 tsp. ginger
1 tsp. salt
1 tsp. dry mustard
1 1/3 c. sliced onion (about 1 small)

Preparation

Peel, seed and cut squash into 1/2-inch cubes.
Combine water, sugar, vinegar, turmeric, ginger, salt and dry mustard in a large saucepan.
Bring mixture to a boil; add squash and onions.
Boil 10 minutes.
Pack hot into jars, leaving 1/4-inch headspace. Adjust caps (process 10 minutes in boiling water bath).
Yields about 2 1/2 pints.