Turmeric: The secret ingredient transforming your homemade pickles

The spice I have added to pickle brine in recent years is becoming increasingly popular. It comes from India and is gaining recognition worldwide due to its anti-inflammatory and immunity-boosting properties. Would you have guessed that it's turmeric? Its spiciness complements many dishes and enhances the flavour and colour of pickles exceptionally well.

Now is the ideal time to prepare pickles to enjoy their flavour during the autumn and winter. There's nothing better for salads, sandwiches, or a quick snack. Lately, I have been captivated by pickles' spicy, exotic taste, and we owe this to turmeric.

Turmeric is now a trendy spice thanks to its antibacterial, antiviral, and antifungal properties. The active compound, curcumin, is a potent antioxidant with anti-inflammatory effects. It supports immunity and fights off bacteria and viruses. Additionally, the spice is a good source of B vitamins and essential minerals.

Turmeric pairs well with both sweet and savoury dishes. You can add it to oatmeal cookies, fruit salads, smoothies, and meat, particularly poultry. It’s also a fantastic addition to rice or stewed vegetables. If you are unsure about its taste, start incorporating it through beverages or pickles in brine. Here, its subtle flavour adds a unique character to the vegetables.

Ingredients:

                
• 3 kg of gherkins,
• 1 onion,
• 6 cloves of garlic,
• 6 tablespoons of oil,
• 6 bay leaves,
• 2 sprigs of dill,
• 3 teaspoons of mustard seeds,
• 20 peppercorns,
• allspice to taste.

Brine:

        
• 1 litre of water,
• 1 cup of 10% vinegar (240 ml),
• 355 ml of sugar,
• 1 tablespoon of rock salt,
• 1 tablespoon of turmeric.

Preparation:

1. Peel the cucumbers and cut them into quarters. Peel and slice the onion. Chop the dill and peel the garlic.
2. Pour the brine ingredients into a pot, mix well, and bring to a boil. Boil for about 3 minutes and then set aside to cool.
3. Prepare previously sterilised jars. In each jar, place a few slices of onion, a bay leaf, 1/2 teaspoon of mustard seeds, 1 clove of garlic, a few peppercorns, allspice, and chopped dill.
4. Add the cucumbers to the jars and pour the cooled brine over them.
5. Pour a tablespoon of oil on top of each jar.
6. Seal the jars and pasteurise them.