This is a great delicacy, and also a pickle with a purpose. Turmeric has been heralded as a hero in the kitchen, a fighter against all ills. A little of this earthy pickle on your plate will go a long way. Watch out when you’re cooking with it, though: turmeric will stain everything bright yellow, so wear gloves and an apron or face the consequences.
Makes a small jar (8 ounces)
4 ounces fresh turmeric root
2 tablespoons lemon juice
½ teaspoon salt
Scrape off the turmeric skin with a teaspoon or a vegetable peeler, then cut the root into very thin slices. Place in a sterilized jar along with the lemon juice, salt, and ½ cup water. Although this is a fresh pickle, it will last for a month or two in the fridge.
