Makes 6 cups

• Scrub and slice very thin:
• 2 pounds small yellow squash
• 1 large white onion (about ½ pound)

Place one layer of squash, then one layer of onions, in flat crockery or glass baking dish.

Sprinkle with 3 tablespoons salt.

Cover with crushed ice and let stand for about 3 hour or place, covered overnight in the refrigerator.

• Mix together in a 2-quart saucepan:
• 3 cups apple cider vinegar
• 4 ½ cups sugar
• 1 ½ teaspoons celery seed
• 2 tablespoons plus 1 ½ teaspoons mustard seed
• ¾ teaspoon turmeric

Bring vinegar mixture to a boil. Drain water from squash and onions. Add them to the boiling vinegar and bring mixture back to a rolling boil for 2 minutes. Cool quickly by immersing pot in sink of cold water. Place in clean glass jars with good seals and refrigerate. Will keep for about 2 weeks.