Caution! This from my extension service:
"There are currently no safe, tested recipes for pickling summer squash followed by
boiling water canning. There are a few pickled squash recipes that can be made,
but they must be refrigerated and, used within 7 days."
"The heat required to can squash results in the squash flesh turning into mush and sinking
to the bottom of the canning jar. The compacted flesh will not heat evenly. Therefore, all process
times and temperatures are unsafe. Winter squash varieties can be safely canned under limited
circumstances. Please see https://www.uga.edu/nchfp/how/can_04/pum ... quash.html
for science-based safe canning procedures for winter squash."
Far as I am concerned, canning of any squash is not in my plan. Pickled or not.