Fresh Turmeric Pickle

Fresh root turmeric

Fresh Turmeric has much more to it than just sprucing up a dull-looking dish.
Apart from improving the cosmetic appearance of any dish through its golden-yellow vibrancy, this root has also earned its place onto the shelves of superfoods for it's proven healing, medicinal benefits, and anti list of curative powers.

Although this golden spice has been around for centuries, it has recently made a lot of news in the western world and has drawn a lot of interest and attention due to the presence of a powerful curative substance called Curcumin. This root is indeed richly endowed with so many health benefits that people are finding ways to incorporate this into their regular eating habits. It makes a great gift too!

My favourite go-to recipe is to pickle it! So, let's get started.


Raw turmeric pickle
Preparation Time-20 mins
Cooking Time-10 mins
Total Time-30 mins
Makes: 40 servings

100 gms raw turmeric(washed)
1 tsp Himalayan salt/pickling salt
1/4 tsp black pepper powder
3 tsp apple cider vinegar
1 tbsp lemon juice 
1 cup of water
One sterilized glass jar with lid

Step 1: Wear kitchen gloves.

This turmeric has quite a taste that needs to be acquired, and hence, I like to eat this in smaller quantities. My preferred way to pickle this turmeric is by grating it or by chopping them into small strips like matchsticks. I also don't de-skin this turmeric, but it's again personal preference. If you like, you can peel the skin and then make thin strips.


Step 2: In a stainless-steel pot, combine turmeric, salt, black pepper, and add water to cover. Boil uncovered for 3 mins and turn the heat off.

Step 3: Now add Vinegar and lemon juice to the pot and allow the pickle to cool down completely before filling it into the sterilized glass jar.

Step 4: Pour the prepared pickle into the sterilized glass jars leaving 1/2-inch headspace. Adjust the lid after wiping the jar rim.

This pickle can be left on the window sill for three days and can easily stay in the fridge for up to three weeks provided it is served with a dry spoon and each time.



Please leave your comments and share your thoughts below.



  1. This is the first time I am reading such a unique recipe. Thanks for posting

    1. Turmeric has existed in indian cooking for d├ęcades Sushma, recipe might vary.