Fresh, tart delicious refrigerator pickles.
Pack 6 pint jars with layers alternating squash, cucumber, and onion. If using quart jars, you'll only need three and you can double the garlic and grape leaves per jar.
Add one grape leaf and one garlic clove per jar.
Mix remaining ingredients and heat on the stove stirring until all salt and sugar are dissolved. Do not boil.
Pour into packed jars leaving one inch of space at the top.
Screw on lids and place in refrigerator for at least two weeks.