Fresh Turmeric Pickle — A Refrigerator Staple From the Farm
Written by the family at 'Tween Towns Farm · Oxford, NC · Granville County
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Pickling is in our blood here at 'Tween Towns Farm. We have been making preserves and pickles from our Oxford, North Carolina harvest for decades, and this fresh turmeric pickle is one of the most visually striking things that comes out of our kitchen. The color alone — a deep, saturated gold — makes people stop and ask what it is.
This is a quick refrigerator pickle, not a canning recipe. It comes together in about 15 minutes, needs 24 hours to develop its flavor, and keeps for up to a month in the refrigerator. The turmeric stays crisp, the brine is tangy and slightly sweet, and the result is a condiment that earns its place in the refrigerator door.
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What You Will Need
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh turmeric root | 6–8 oz (about 2 large rhizomes) | Peeled and sliced thin |
| White wine vinegar or rice vinegar | ¾ cup | Apple cider vinegar also works |
| Water | ¼ cup | |
| Sugar | 2 tablespoons | Adjust to taste |
| Salt | 1½ teaspoons | Kosher or sea salt |
| Black peppercorns | 1 teaspoon | |
| Mustard seeds (optional) | ½ teaspoon | Adds a pleasant bite |
| Fresh ginger (optional) | 1-inch piece, sliced | Pairs naturally with turmeric |
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Instructions
Step 1 — Slice the turmeric. Peel the turmeric and slice it as thin as possible — a mandoline works best, but a sharp knife does the job. Thin slices pickle faster and have a better texture.
Step 2 — Make the brine. Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer over medium heat, stirring until sugar and salt dissolve completely. Remove from heat.
Step 3 — Pack the jar. Place turmeric slices (and ginger, peppercorns, mustard seeds if using) into a clean glass jar. Pour the hot brine over the top, making sure all the turmeric is submerged.
Step 4 — Cool and refrigerate. Let cool to room temperature, then seal and refrigerate. The pickle is ready to eat after 24 hours and improves over the next few days. Keeps for up to 4 weeks refrigerated.
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How to Use Turmeric Pickle
- Serve alongside rice dishes, curries, and dal
- Add to grain bowls and salads for color and acidity
- Layer into sandwiches and wraps
- Chop and stir into yogurt as a condiment
- Serve on a cheese board alongside aged cheeses
- Use the brine as a salad dressing base
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A Note on Our Turmeric
We grow turmeric on our 40 acres in Granville County, North Carolina — chemical-free, harvested fresh each fall. You will find it at our table at the Carrboro Farmers' Market every Saturday from 7 AM to 12 PM. We also sell turmeric starts for home gardeners when in season.
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Find Us
'Tween Towns Farm · Oxford, NC · Granville County
Carrboro Farmers' Market · Saturdays 7 AM – 12 PM
Growing the right way since 1987.