1 1/4 c. cider vinegar
1 c. sugar
1/4 c. dill seeds
1/4 c. instant minced onion
2 tsp. salt
1/4 tsp. ground turmeric
3 qts. (2 1/2 lbs.) Sliced zucchini or yellow squash or combination

In large non-reactive saucepan combine vinegar, sugar, dill, onion, salt and turmeric; bring to a boil. Add squash; simmer, uncovered, stirring occasionally, until barely crisp-tender (about 3 minutes). Let stand, covered, at room temperature for 1 hour. Transfer to containers. Refrigerate up to two months - or can be frozen.