Squash Pickles

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.

Squash Pickles

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.