Turmeric: The secret ingredient transforming pickles this season

The spice I have added to pickle brine in recent years is becoming increasingly popular. It comes from India and is gaining recognition worldwide. This is because research has shown its anti-inflammatory and immunity-boosting properties. Who guessed that it's turmeric? Its spiciness complements many dishes and enhances the taste and colour of pickles.

Now is the time to prepare pickles to enjoy their flavour during the fall and winter. There's nothing better than salads, sandwiches, or a quick snack. Recently, I have been captivated by pickles' spicy, exotic taste, which they owe to turmeric.

Turmeric is now a trendy spice because of its antibacterial, antiviral, and antifungal properties. This is due to the active compound curcumin, a strong antioxidant with anti-inflammatory effects. It supports immunity and destroys bacteria and viruses. The spice is a source of B vitamins and minerals.

Turmeric goes well with both sweet and savoury dishes. You can add it to oatmeal cookies, fruit salads, smoothies, and meat, especially poultry. It’s a good addition to rice or stewed vegetables. If its taste does not convince you, start familiarizing yourself with it through beverages or pickles in the brine. Here, its flavour is subtle but adds 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,
• 250 ml of 10% vinegar,
• 375 g of sugar,
• 1 tablespoon of rock salt,
• 1 tablespoon of turmeric.

Preparation:

                      
1. Peel the cucumbers and cut into quarters. Peel and slice the onion. Chop the dill and peel the garlic.
2. Pour the brine ingredients into a pot, mix, and bring to a boil. Boil for about 3 minutes and set aside to cool.
3. Prepare previously sterilized jars. 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 in each jar.
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 pasteurize them.