Why is turmeric used in this pickle recipe?

Turmeric is a signature ingredient in Indian cuisine, offering vibrant color and earthy flavor. In this recipe, it not only enhances the visual appeal of the pickle sticks but also adds subtle warmth and depth to the brine. Its natural anti-inflammatory properties are an added health benefit.

How can I ensure the cucumbers absorb the flavors properly?

Allowing the cucumber sticks to stand overnight in the vinegar solution at room temperature is crucial for flavor absorption. Make sure the cucumbers are fully submerged in the brine and cut into uniform sticks to ensure even pickling. Skipping this step may result in unevenly flavored pickles.

Can I substitute English cucumbers with another variety?

English cucumbers are preferred for their thin skin and fewer seeds, making them ideal for pickling. If unavailable, Persian cucumbers can be used as a substitute, but avoid thicker-skinned varieties like American slicing cucumbers, as they may not absorb the brine as effectively.

How can I prevent the pickle sticks from becoming overly soft during the process?

To maintain a crisp texture, ensure the cucumbers are fresh and firm before starting. Avoid over-processing them in the hot water bath; 5 minutes is sufficient to preserve them without compromising their crunch. Overly ripe cucumbers may result in softer pickles.

Can I adjust the sweetness level of the pickles?

Yes, you can reduce the amount of sugar slightly if you prefer less sweetness, but keep in mind that sugar also balances the acidity of the vinegar and enhances the overall flavor. Experiment cautiously, as altering the sugar ratio too much may affect the brine's preservation qualities.

Sweet Turmeric Pickle Sticks Recipe

Name: Sweet Turmeric Pickle Sticks
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Indian
Ingredients: 450 G English Cucumber 450-550g; 1 Kg Trade Aid Caster Sugar 1kg; 5 Kg Marnoto Hand Harvest Coarse Sea Salt, 5Kg; 40G Terre Exotique "Extra" Turmeric Powder, 40G; 1 Kg White Granulated Sugar

Indian cuisine · 1200 calories

About this recipe

A tangy and sweet pickle recipe featuring turmeric and cucumbers, perfect for dinner as a flavorful side dish. This Jain-friendly adaptation avoids root vegetables and delivers a vibrant taste.

Ingredients

450 G English Cucumber 450-550g
1 Kg Trade Aid Caster Sugar 1kg
5 Kg Marnoto Hand Harvest Coarse Sea Salt, 5Kg
40G Terre Exotique "Extra" Turmeric Powder, 40G
1 Kg White Granulated Sugar

Instructions

1. In a large pot, combine 3 3/4 cups white vinegar, 6 cups sugar, 3 tablespoons salt, and 4 1/2 teaspoons turmeric. Bring the mixture to a boil and let it simmer for 5 minutes.
2. Wash and cut 1 kg cucumbers into sticks, ensuring uniform sizes for even pickling.
3. Arrange the cucumber sticks in a large bowl and pour the boiling vinegar solution over them to cover completely.
4. Let the cucumber sticks stand overnight at room temperature to absorb the flavors.
5. The next morning, pack the cucumber sticks tightly into sterilized jars, leaving some space at the top.
6. Pour the remaining vinegar solution into the jars, ensuring the cucumber sticks are fully submerged.
7. Seal the jars tightly and process them in a hot water bath for 5 minutes to ensure proper preservation.

How to make Sweet Turmeric Pickle Sticks

Boil the brine. Bring 3 3/4 cups white vinegar, 6 cups sugar, 3 tablespoons salt and 4 1/2 teaspoons turmeric to a boil in a large pot and simmer for 5 minutes.
Cut and cover. Wash and cut 1 kg of cucumbers into uniform sticks, put them in a large bowl and pour the boiling vinegar solution over to cover completely.
Stand overnight. Leave the cucumber sticks to stand overnight at room temperature so they absorb the flavours of the sweet turmeric brine.
Jar and process. Next morning pack the sticks tightly into sterilized jars, top up with the remaining solution to submerge them, seal and process 5 minutes in a hot water bath.

Frequently asked questions

Why is turmeric used in this pickle recipe?: Turmeric is a signature ingredient in Indian cuisine, offering vibrant color and earthy flavor. In this recipe, it not only enhances the visual appeal of the pickle sticks but also adds subtle warmth and depth to the brine. Its natural anti-inflammatory properties are an added health benefit.
How can I ensure the cucumbers absorb the flavors properly?: Allowing the cucumber sticks to stand overnight in the vinegar solution at room temperature is crucial for flavor absorption. Make sure the cucumbers are fully submerged in the brine and cut into uniform sticks to ensure even pickling. Skipping this step may result in unevenly flavored pickles.
Can I substitute English cucumbers with another variety?: English cucumbers are preferred for their thin skin and fewer seeds, making them ideal for pickling. If unavailable, Persian cucumbers can be used as a substitute, but avoid thicker-skinned varieties like American slicing cucumbers, as they may not absorb the brine as effectively.
How can I prevent the pickle sticks from becoming overly soft during the process?: To maintain a crisp texture, ensure the cucumbers are fresh and firm before starting. Avoid over-processing them in the hot water bath; 5 minutes is sufficient to preserve them without compromising their crunch. Overly ripe cucumbers may result in softer pickles.
Can I adjust the sweetness level of the pickles?: Yes, you can reduce the amount of sugar slightly if you prefer less sweetness, but keep in mind that sugar also balances the acidity of the vinegar and enhances the overall flavor. Experiment cautiously, as altering the sugar ratio too much may affect the brine's preservation qualities.