2. Transfer the squash and onions to a colander and rinse well under cold running water to remove the salt. When thoroughly rinsed and drained, place them in a medium bowl and tear the celery leaves into the mixture. Pack the squash, onions and celery leaves into the jars, leaving 1/2 inch of headspace at the top, and set aside. 

3. Combine the remaining salt with the sugar, red pepper flakes, curry powder, fennel seeds, celery seeds, mustard seeds, allspice berries, vinegar and water in a nonreactive saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes.

4. Carefully ladle the hot pickling liquid into the jars, leaving 1/2 inch of headspace in each. Cap with lids and bands, cool for 2 hours, and then either refrigerate or process according to the jar manufacturer's directions. 

The pickles can be refrigerated for 7 to 10 days; if processed they will keep for up to 10 months. 

• 4 cups small turnip stems
• 2 garlic cloves
• 1 sprig fresh thyme
• 3/4 tablespoon pickling salt
• 1 tablespoon white granulated sugar
• 1 tablespoon mustard seeds
• 3/4 cup cider vinegar
• 3/4 cup water

2. Combine the salt, sugar, mustard seeds, vinegar, and water in a nonreactive saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes. 

3. Carefully ladle the hot pickling liquid into the jars, leaving 1/2 inch of headspace in each. Cap with lids and bands, cool for 2 hours, and then either refrigerate or process according to the jar manufacturer's directions.

The pickles can be refrigerated for 7 to 10 days; if processed, they will keep for up to 10 months.