Pickled squash

Wash the squash and slice into medallions. Put into jar.

In a pot heat 1 cup vinegar and 1 cup water. Add sugar and salt. When dissolved add the turmeric.

Pour vinegar solution over the top of squash. Add lid and let cool.

Let sit in cool dry place for 2 weeks. Serve hope you enjoy!

Refrigerate after opening. Will keep as long as a regular jar of pickles.