Pickled Turmeric

I got a bunch of fresh turmeric from Red Hills Online Market last week with the intention of testing it out as a pickle. The recipes I found mostly used lemon juice, but I have a ton of oranges left over for making a 60-person King Cake for a New Orleans-themed party, so I decided to use them up. Here’s the recipe that inspired me, although I’m using the juice of more pieces of citrus so the proportions are a bit different. If you want to use lemon juice or learn more about the healing properties of turmeric, check it out! Next up, I’m thinking of doing a lacto-fermented turmeric pickle. If anyone has other suggestions for fresh turmeric root, let me know!

Fresh turmeric, washed and peeled (I peel it my rubbing it with a spoon. This was about 1/2 a pound, which is the size the bags I got were).
1 1/2 tbsp salt
Juice of 3 oranges (depending on the size of your jar–I wanted my juice to cover my turmeric).

-Slice the turmeric into 1/4 inch pieces (it stains all the things, so bear that it mind before you set it on anything you don’t want stained).
-Place the turmeric into a jar.
-Add the juice and salt, put the lid on, and shake to combine.
-Pop it in the fridge and wait a few days
-Eat!

Note (aka Pickled Turmeric for the Lazy): I made some without peeling it or even seeding the oranges, and it turned out fine. Peeling it *is* a bit of a pain if you have especially knobby turmeric. The seeds of the oranges just end up in the brine, and if you decide to use the brine for something (brines are great in salad dressing…) you can always fish them out, so don’t stress yourself out about getting every single one.

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