Spiced Pickled Summer Squash

From Red Fire Chef Kristen Schafenacker, 2007 exotic summer squash

2 lbs zucchini or summer squash
2 medium onions
¼ cup kosher salt
2 cups cider vinegar
1+ cup sugar
2 t. mustard seed
1 t. red pepper flakes
2 t. celery seed
1 sliver fresh ginger

Place the vinegar, sugar, mustard seed, celery seed, ginger, red pepper, and salt in a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Add the sliced onions and bring to a boil. Pack canning containers tightly with squash and fill with hot brining liquid. Submerge closed jars in a boiling water bath for 10 minutes.