Pickled Baby Squash

I just made generally sure that the squash was about the same size, so sliced some of the bigger pieces.

2 1/2 lbs squash
1 Medium onion, cut into 1/4 inch thick rings (next time, would use CSA onions with greens cut off - duh)
2 Cups cider vinegar
1 cup water
1/2 cup pure maple syrup (I used about half regular - it's what I had)
1 tsp mustard seeds
8 whole allspice, slightly crushed
1/4 teaspoon red pepper flakes
4 teaspoons salt

Blanch veges in well salted, boiling water 2 minutes. Transfer to ice bath to stop cooking. Cool, then transfer to a glass or ceramic bowl.

Bring the remaining ingredients to a boil in a non reactive pan. Pour over vegetables. Place a plate over the top of the vegetables with a heavy can on top to keep the veges submerged.

Cool. then chill (with weight) for at least 3 days. (I'm on day one so far, but I'm thinkin' they're gonna be good...)
Pickled squash keeps chilled for 2 weeks.