A combination of two herbal powerhouses, this pickle makes a wonderful condiment that you can add to many common dishes such as scrambled eggs, rice, soups, curry, and many more.
1 c chopped fresh turmeric
¼ c chopped fresh ginger
1 clove of garlic, chopped
1-2 fresh green or red chilies
½ c lemon juice
2 T orange juice
2 t apple cider vinegar
1 T evaporated cane juice sugar
½ t sea salt, adjust to taste
¼ c toasted sesame oil, to seal jars
- Combine turmeric, ginger, and garlic in a food processor fitted with an S-blade and process until small chunks. Transfer mixture to a large bowl.
- Slice chilies into small strips and mix into turmeric mixture by hand.
- Add remaining ingredients except oil and mix everything together by hand. Fill into sterilized jars and cover with oil. Let sit for a week to blend flavors.
Word of the Day – Curcuma – Turmeric
Tip of the Day –Will keep refrigerated for several months.