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Turmeric Pickles

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We think the pickle is a perfect food. It's salty, sweet, savory, and crunchy all at the same time. The best thing about pickles is that you can pretty much pickle anything! Pickled beets, peppers, cucumbers, carrots, onions, okra, I could go on. You can also add flavor to your pickles by adding different herbs and spices to your brine. While dill may be the most recognizable pickle brine, we're mixing it up with our golden pal, turmeric!  These turmeric pickles are great on salads, in sandwiches, on a charcuterie plate, or straight out of the jar.  


1 cup apple cider vinegar
1 Tbsp sugar
1 Tbsp Spicewalla Sicilian Sea Salt
2 tsp Spicewalla Ground Turmeric
2 cups small diced or thinly sliced vegetables (We used cucumbers, red onions, and cauliflower)


1. In a small saucepot, stir together apple cider vinegar, sugar, salt, and turmeric.
2. Bring to a boil.
3. Remove from heat and pour over vegetables, making sure they are covered in liquid.
4. Chill uncovered for 24 hours. Store in the fridge in an air-tight container for up to 1 week.
Recipe by: the great Alyse Baca
Snacks Vegan Vegetarian

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