1. Wash Squash and cut into rounds about 1/4 inch thick. Put rounds into bowl and add red onion and carrot ribbons. 

2.  Sprinkle with 3 tablespoons salt, toss to combine, and let sit for two hours. 

3.  Rinse well and drain. Add cumin seeds, cinnamon, mustard seeds, red pepper flakes, and garlic and toss. Pack squash mixture tighty into clean pint jars. 

4.  Using a non-reactive pot, heat vinegar, honey, remaining 1 tablespoon salt, and water, bringing to a boil. 

5.  Turn off stove and ladle the liquid over squash, until 1/2 inch from top. Boil 15 minutes to process.