How to Make Turmeric Ginger Pickle with Vinegar | Simple Home Recipe

mustard seeds

🥗Healthier: black mustard seeds

💰Cheaper: yellow mustard seeds

Yellow mustard seeds are more affordable and still provide a similar flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a unique flavor and is often considered healthier.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is generally less expensive.

fresh ginger

🥗Healthier: dried ginger

💰Cheaper: ground ginger

Ground ginger is more accessible and has a longer shelf life.

Wash the fresh turmeric and ginger thoroughly.

Handle fresh turmeric carefully as it can stain hands and clothes; consider wearing gloves or applying oil to your hands.

Scrape the skin off the turmeric using a knife or spoon, cutting away any hard parts if necessary.

Scrape the skin off the ginger, cutting away hard and dry parts without peeling it completely.

Chop the turmeric and ginger into smaller pieces, preferably in Julian or small chunks for moderation in consumption.

Grind the black pepper coarsely using a mot and pesel; avoid using finely ground pepper from stores.

In a mixing bowl, combine the chopped turmeric, ginger, ground black pepper, salt (optional), and raw vinegar.

Mix all the ingredients nicely in the bowl.

Transfer the mixture to a clean jar and add water to completely submerge the contents, sealing them in water.

The pickle can be consumed immediately, but for better flavor, let it sit at room temperature for about a week for fermentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens