Instructions:

Yield: 2 pints

4 med Yellow squash, sliced 1/4" thick
1/2 cup Pickling salt
2 sm Onions, thinly sliced
1/2 cup Sugar
1 1/2 cup Vinegar
3 tbsp Dry mustard
1 tbsp Ground ginger
1 tbsp 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.