2 c. water
1 1/4 c. sugar
1 c. vinegar
1/2 tsp. turmeric
1/2 tsp. ginger
1 tsp. salt
1 tsp. mustard
4 med. summer squash
1 sm. onion

Peel, seed and cut squash into 1/2 inch cubes. Combine water, sugar, vinegar, turmeric, ginger, salt, and dry mustard. Bring to a boil. Add squash and onions, boil 10 minutes. Pack into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.

Yield: 4 half pints.