Instructions: 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-inch headspace.

Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes.

Yield: about 2 pints.

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