Pickled Baby Squash

• 2 1/2 pounds baby summer squash
• 1 medium onion, cut crosswise into 1/4-inch-thick rings
• 2 cups cider vinegar
• 1 cup water
• 1/2 cup pure maple syrup (preferably dark amber)
• 1 teaspoon mustard seeds
• 8 whole allspice, slightly crushed
• 1/4 teaspoon hot red pepper flakes

1. Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
2. Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
3. Cool, then chill (with weight) at least 3 days for flavors to develop.

onion, cider vinegar, water, maple syrup, mustard seeds, allspice, hot red pepper

Taken from www.epicurious.com/recipes/food/views/pickled-baby-squash-354507 (may not work)