Pickled Turmeric

There is a reason that turmeric is the talk of the town these days. Officially known as Curcuma Longa, turmeric is the spice is commonly found is South-Asian dishes, giving curry its lovely yellow colour, and has been used in India as a medicinal herb for millennia.

Turmeric contains bio-active compounds known as Curcuminoids.  Curcumin, a potent antioxidant, is proven to have incredible anti-inflammatory properties. Being that curcumin is fat soluble, it is best to be eaten with meals to truly reap it’s benefits.

Check out this recipe below to spice up your meals! 

Recipe of the Week

Pickled Turmeric

  • 250g Fresh Organic Turmeric

  • 1 tsp salt

  • 3/4 cup Fresh Lemon Juice 

  • Wash the turmeric thoroughly. 

  • Peel and slice thin. 

  • Extract the juice from the lemons and keep aside.

  • In a bowl add the turmeric, salt and lemon juice. Stir everything well.

  • Transfer mixture to a sterilized mason jar (the lemon juice should be covering all the turmeric)

  • Close the jar and refrigerate for 6 days, shaking the jar everyday. 

  •  After 6 days, the pickled turmeric is ready to be enjoyed. 

  • Pickled turmeric is a nice compliment to any Indian or Asian meal. Serve about 3/4 to 1 tsp with each serving. This pickled turmeric will stay fresh in the refrigerator for up to 2 months. 

    *if you have any juices left over in the mason jar – pour some into a shot glass and cheers to your health!