Wash 2-3 medium yellow squashes under cold water and slice into desired shapes, about 1/4-inch thick. Set aside in a large bowl.

In a medium saucepan, combine 2 cups of vinegar, 1 cup of sugar, and 2 tablespoons of kosher salt. Stir in spices and heat the mixture over medium heat until it reaches a gentle boil.

Sterilize 2-3 glass jars and their lids in boiling water for 10 minutes. Remove and pack tightly with the sliced yellow squash, leaving half an inch of headspace.

Pour the hot brine into each jar, ensuring squash slices are fully submerged and leaving a quarter-inch headspace.

Let jars cool completely at room temperature before sealing with lids and refrigerating. For canning, process in boiling water bath for 10 minutes.

Check seals on cooled jars and store in the fridge for up to a month or in a cool, dark place for canned pickles for up to a year.