Add oil and spices together in a small saucepan, cover and heat over medium-low until just starting to simmer, about 3-5 minutes. Remove from heat and allow spices to infuse the oil for at least an hour, longer if possible.
Layer the zucchini in a colander set over the sink, sprinkling lightly with salt as you go. Place a heavy object on the top to weigh it down (I used canning jars). Let stand for 1 hour, then pat the slices dry with paper towels or clean kitchen towels.
Combine the vinegar, water, and 2 tablespoons of salt in a large pot and bring to a boil over medium-high heat. Stir to dissolve the salt. Add the zucchini, using a wooden spoon to submerge it in the brine. Cover and boil until the zucchini slices have lost their bright green color, about 3 minutes. Remove the slices from the brine and lay them on clean kitchen towels to dry for 1 to 2 hours.
Layer the dry zucchini in a quart sized canning jar and pour Aleppo oil over the top. You should have just enough to cover the zucchini but if not, pour over additional oil. Screw the lids on tightly and let sit at room temperature for 24 hours. Check to make sure the zucchini remains completely covered; if not, add more oil.
Let the zucchini cure in the refrigerator for 1 week before using, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar as necessary to keep the zucchini submerged.
You can completely skip the first step and just use plain ol' olive oil. I just wanted to experiment and try something different.
Add cumin, coriander and caraway seeds to a small stainless steel or cast iron skillet and toast over medium-high heat until lightly brown and fragrant, about 2 minutes. Remove from heat and add to a blender.
Heat 1 tablespoon olive oil in a 12" non-stick skillet over medium heat until shimmering. Add the mustard greens, stirring constantly, until wilted, about 1 minute. Remove from heat and add to the blender.
Add remaining ingredients to the blender and process until fully broken down, about 1 minute, scraping down the sides as necessary. Transfer to a clean storage container and refrigerate for a week or freeze for up to 6 months.
If you purchase larger, less tender mustard greens, you may need to extend the cooking time (the greens I purchased were the size of spring mix greens).
Heat the oil in a large stockpot over medium heat until shimmering. Add the turmeric and saute for a few minutes. At this point, you can add the vegetable scraps and saute until browned for a deeper layer of flavor, but it's not necessary. Add the remaining ingredients, cover and bring to a boil. Reduce heat and simmer for 30 minutes. Pour through a fine mesh strainer and transfer to multiple smaller containers (I use quart sized canning jars). Allow to cool to room temperature and transfer to the refrigerator for a few days or to the freezer for up to 6 months.
1) I didn't find the flavor from this amount of turmeric overpowering so you could try adding more if you like; 2) any of the herbs and spices are optional - just use what you have on hand and like; 3) this recipe makes about 8 cups.