Squash Pickles: 4 quart small squash 1/2 cup salt 3 cup white sugar 2 Tbsp. mustard seed 4 small onion 4 cup vinegar 2 cup brown sugar 1 Tbsp. celery seed Soak squash and onion for at least three hours in salt and ice in 'fridge. Drain liquid. Do not rinse. Make syrup. Bring to boil. Add squash and onion. Boil five minutes. Put in stearilized jars and seal. From: What's Cookin' in Dry Pond, Va.?