4 c. yellow squash, sliced
1 c. onions, sliced
1 tbsp. salt

Put into layers, cover with ice water for 1 hour, then drain. 1 c. apple cider vinegar 1 tbsp. pickling spice

Bring to boil. Add drained squash and onions. Return to rolling boil. Put in jars and seal. These are ready to eat as soon as cool.