Pickled Turmeric Root Recipe
Ingredients
- 1 lb. raw, organic turmeric root, washed, peeled, and sliced into bite-size pieces
- organic apple cider vinegar, enough to cover
- juice of one (1) lemon
- 1-3 peppers, chopped (Peppers such as cayenne, jalapeno, thai, etc. accelerate the absorption of turmeric through the blood stream by relaxing blood vessels down to capillaries allowing the medicinal properties of turmeric to get to the problem areas more efficiently.)
- raw, organic honey
Optional Add-Ins
**Add the following according to availability and taste.
- sliced fresh ginger
- whole fresh garlic
- a true cinnamon (sweet) stick or two
- just a few whole cloves, star anise, and/or cardamon pods
Instructions
**As according to Rosemary Gladstar’s method for Pickled Garlic.
1. Fill a glass jar (I used a recycled pickle jar, however a pound of turmeric root will fill a quart-size mason jar just fine) with washed, peeled, and sliced into bite-size pieces of fresh turmeric root. Top with the chopped peppers of your choosing. Note: Include any optional add-ins at this time also.
2. Add juice of one lemon.
3. Add enough apple cider vinegar to cover the turmeric root. Cap the jar.
4. Place the jar in a sunny window for 1-2 (up to 4) weeks. Invert jar daily.
5. Strain off the liquid into a clean bowl.
6. Reserve half of the liquid to be used in salad dressings, and other kitchen delights (store this liquid in the refrigerator for up to a year).
7. Place the rest of the liquid in a small sauce pan with equal amounts of honey.
8. Warm on super low heat, just long enough to incorporate the honey and vinegar mixture completely.
9. Pour mixture back over the turmeric root in the original jar, cap, and allow to steep another 1-2 (up to 4) weeks.
10. Store in a cool, dark place. Will keep for up to a year.
Eat freely!
Enjoy especially during phases of acute inflammation or illness (a wonderful remedy for respiratory illness during cold and flu season).