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Pickled Turmeric and Ginger Recipe


a jar of turmeric and ginger pickles

Who likes pickles? Have you ever tried turmeric and ginger pickles? Most people haven’t, but they are delicious. They are easy to make and can be stored for weeks or even months. This is an excellent recipe based on raw turmeric and ginger. It has great flavor and is a healthy snack you can consume daily.

In the Ayurveda medicine system, ginger is known as “Universal Medicine” and is consumed as a spice and a medicine. It is well known for its use in digestive and respiratory diseases. The fresh turmeric root looks like a skinny version of ginger. Turmeric is known to cure the “whole person” and is good for all three dosha [body types] in this system.

If you like this pickle recipe, here’s how to prepare it.

Pickled Turmeric and Ginger


1/4 cup of fresh organic turmeric, sliced
1/4 cup of fresh organic ginger, sliced
2 tsp. of Hingvastak
1 cup of extra virgin olive oil
1 tsp. of black mustard seeds
2 tsp. of salt
1/2 tsp. of chili powder
Juice of a lemon


  1. Slice turmeric and ginger without removing the skin. [if using organic source)
  2. Heat some oil in the pan and add the spices. When the mustard seeds begin to pop, turn off the burner. Add the spice mixture with the turmeric and ginger.
  3. In a glass jar put the turmeric, ginger, remaining oil, salt and lemon juice.
  4. This can be stored for 2-3 months.


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