Thinly slice the zucchini into rounds use a mandolin to get an even slice).

Add the zucchini rounds to a half gallon jar or split between 4 pint jars.

Add the red onion, and garlic.

Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.

Add the remaining water to the salt water once the salt has dissolved. Add the turmeric and mix well.

Now you will pour the brine into the jar with the zucchini. The Zucchini should submerge under the brine. If not take a small juice jar and add water and place it on top of the zucchini.

Cover the jar loosely with a lid and place in a cool, dry place away from direct sunlight for 3-7 days.

Once the brine turns cloudy, try a zucchini to see if it's ready. It should be sour and smell like pickles.

Store in the refrigerator for up to a month.