5 -6 Salt
2 1/2 Vinegar
1 Dry Mustard
1/2 Black Pepper
mix squash and onion together sprinkle with the salt and let set overnight.
drain, then mix all ingredients together and boil for thirty minutes.
place in jars and seal.
this recipe does not have to be hot water canned. I have kept it for over 2 years with no problems.