Combine vinegar, water, sugar, salt, onion, coriander, allspice, cloves and turmeric in a medium-size saucepan on medium heat. Bring pickling liquid to a boil. Take off heat and let cool until it’s slightly warm.
Place squash and zucchini ribbons in medium-size plastic or glass container and cover with slightly warm pickling liquid. Cover and let stand at room temperature 24 hours. Refrigerate covered until ready to use.
Keep pickles completely submerged in liquid and refrigerated. They will keep 1 to 2 months.
Note: Don’t throw away the brine after the pickles are gone. The brine can be reused once to make a second batch of pickles. To reuse, heat pickling mixture to a boil, and let cool until slightly warm. Follow remaining instructions above.