09/09/2026
Its time for an herbal recipe! Turmeric pickles for fall canning time, with step-by-step instructions and amounts.
Curcumin degrades faster the more alkaline it gets — about fourteen hours to lose a tenth in acid, four and a half at blood pH. And it is destroyed by light, not heat: two hours of dry heat at 80°C costs nothing, six hours of sunlight costs everything.
So the ideal turmeric preparation is acidic, oily, cold and kept in the dark. Which is a description of a pickle, and one that has existed in India for a very long time.
Fresh rhizome, salt, citrus, oil and ginger. A teaspoon a day out of a jar at the back of the fridge — and whole rhizome carries a better-buffered curcuminoid mix than any capsule does.
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