6-8 med. summer squash
6-8 med. cucumbers
3 1/2 tbsp. pickling spice
2 c. sugar
1 qt. vinegar
1 c. water
Salt to taste

Scrub squash and cucumbers with stiff brush to remove dirt; let stand in cold water for a few minutes. Dice squash and cucumbers; let stand in cold water for several hours or overnight. Drain well and pack into jars. Leaving 1/2 inch head space. Cover with boiling hot vinegar syrup and seal the jars.

SYRUP:

Add sugar, vinegar, water, salt and spices in large saucepan. Cook to a thick syrup. (If spices are placed in cheesecloth bag, straining will not be necessary.)