Tumeric Pickle

Turmeric pickles are a simple and easy flavour profile to work with, that you can tweak to whatever your heart desires. You can add fresh chilli, bay leaves or coriander seeds, just to name a few options!

Ingredients:

- 3 small sized zucchinis

- 3 small carrots

- 2 cups of water

- 2 cups of white vinegar

- 1/2 cup apple cider vinegar or verjuice

- 1/4 cup of salt

- 1/4 cup of caster sugar

- 1 tablespoon turmeric

- 1 tablespoon of mustard seeds per jar (I used 1L jars, if you're using smaller jars use 1-2 teaspoon of mustard seeds)

Method:

- Cut the ends off your zucchinis and carrots, and cut into sticks. Make sure to cut them down to size that they will fit inside your jar of choice. I used 2x1L jars for this recipe.

- Fit your vegetables into your jars, and add your mustard seeds. If you're wanting to add any extra flavours, now is the time!

- In a saucepan, bring your water, white vinegar, apple cider vinegar (or verjuice), salt, sugar and turmeric to the boil. Once boiling, bring back down to a simmer for 5 minutes.

- Pour your liquid straight on top of your veggies, and leave the jars at room temperature with the lid off, until the mixture has cooled.*

- Pop on your lid, and store in the fridge! Best eaten after 1 week, although it may be longer depending on the thickness of your veggies. Best enjoyed with cheese, fig paste, and white wine!**

Notes:

*Keep any mixture leftover liquid you may have. As the veggies cool they will absorb the liquid and the water level in the jar may drop. Top it up with any mix you have left over before you pop them in the fridge! If you don't have any leftover and need a top up, quickly whip up a bit of extra liquid on the stove using 1/2 cup white vinegar, and 1 tablespoon of apple cider vinegar.

**Once the jar has been opened, try to ensure your veggies remain submerged in the liquid, or eaten within a week as they will begin to oxidise if they are left exposed.