• Wash zucchini using a vegetable scrub brush. 
  9 pounds zucchini
• Cut the ends of the zucchini off and slice each one into 8 sections.
• Cut any large seeds out of each section. Cut into 1-2 inch chunks.
• In a food processor, pulse the zucchini chunks in batches. Or finely chop by hand.
• Put the chopped zucchini in a bowl, sprinkle with salt and turmeric, and then pour the water over it. Cover, and let stand at room temperature for 2 hours. Pro tip: you'll notice some foaming during this process. That's normal!
  1/2 cup pickling salt, 2 tsp turmeric , 4 cups water
• After 2 hours, put the salted zucchini in a colander, and rinse thoroughly.
• Let drain and squeeze the zucchini to release excess water. Yield of chopped and strained zucchini will be 4-5 cups.
• In a food processor, dice the onion and pepper (or dice by hand). Add to a heavy-bottomed saucepan. 
  1.5 cups diced white onion, 1/4 cup red pepper
• Add the drained zucchini, sugar, dill seed to the onion/peppers.
  1 tbsp sugar, 2 tbsp dill seed
• Pour both vinegars over everything, and bring to a boil for 1 minute. Stir constantly.
  3 cups white vinegar, 1 cup apple cider vinegar
• Reduce the temperature to low, and simmer for 10 minutes, stirring occasionally.

Canning Zucchini Relish

• Prepare water bath canner by filling it with water, so that there will be at least 1 inch of water over the tops of the jars.
• Wash and clean your jars. Fill with hot water or keep them warm in a clean dishwasher or oven.
• Wash your lids and set aside in clean place.
• Place a lid on the canner and set it on the stove with the burner set to high.
• Ladle the hot relish into your jars. Top with the hot brine (excess liquid from the saucepan). Leave 1/4 inch of headspace (the amount of space between the top of the food in the jar and the top of the jar).
• Using a wet clean rag, wipe the rim to make sure there isn't any residue on there.
• Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
• Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 1 inch of water over the tops of the jars for safe canning.
• Process pints and half-pints based on the elevation guide below. Pro tip: the water must return to a boil in the canner before you can start the timer.

  *0-1,000 ft = 10 minutes

  *1,001-6,000 ft = 15 minutes

  *6,000 ft+ = 20 minutes
• Once the relish has processed for the appropriate amount of time, remove the canner from the burner, and carefully remove the lid of the canner (Pro tip: use oven mitts to take the lid off because the steam is super hot).
• Remove the jars using canning tongs and place them on towels on the counter undisturbed for 12-24 hours.
• After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn't give way, it's sealed. If the lid bows a little bit, put that in the fridge and use it within 3 weeks.
• Wait one week after canning before enjoying the relish. It will give the flavors time to meld.
• Label the sealed jars, and store in a cool dark place for up to a year.