Title: Squash pickles
 Categories: Preserves, Pickles, Vegetables
      Yield: 2 Pints
 
      4 md Yellow squash, sliced 1/4"
           -- thick
    1/2 c  Pickling salt
      2 sm Onions, thinly sliced
    1/2 c  Sugar
  1 1/2 c  Vinegar
      3 tb Dry mustard
      1 tb Ground ginger
      1 tb Curry powder
      6 ea Whole peppercorns
 
  Layer squash and salt in a large glass or plastic container. Cover
  and let stand about 4 hours.  Rinse squash several times in cold
  water; drain well.
  
  Place squash and onion in a large Dutch oven.  Combine remaining
  ingredients in a small, heavy saucepan, mixing well.  Bring to a
  boil; boil 5 minutes, stirring often.
  
  Pour vinegar mixture over squash; bring mixture to a boil, and cook 5
  minutes or just until squash is crisp-tender.
  
  Pack into hot sterilized jars, leaving 1/4" headspace.  Cover at once
  with metal lids, and screw bands tight.  Process in boiling-water
  bath for 15 minutes.
  
  "Southern Living"   August, 1981  Posted by Jeff Pruett