Turmeric & Star Anise Pickles
- Details
These sweet pickles are fun-tastic! Gather a basket of your favorite crunchy vegetables and slice them into strips, discs and triangles. For this batch we used half carrots and cucumbers, and half assorted white vegetables to really let the color of the turmeric shine. They were ready to munch on after just one night and the flavors from the spices and fresh ginger just keep getting better with each passing day. Serve them alongside savory or spicy dishes for a nice contrast of flavor and don’t waste the brine! Add it to sauces and vinaigrettes or splash in a dirty martini for incredible flavor.
Turmeric & Star Anise Pickles
Ingredients
For the Brine
- 3 cups rice wine vinegar
- 2 cups water
- 1 cup honey
- 2 oz Pacific sea salt
- 2 tablespoons turmeric
- 10-12 star anise, about a half ounce
- 1 tablespoon Szechuan peppercorns
- 1 1/2 teaspoons Rooster Spice, divided
For the Vegetables
- 1/2 lb carrots
- 1/2 lb English cucumbers
- 1 lb assorted crunchy white vegetables- fennel bulb, lotus root, jicama, turnips
- 4 oz. red onion
- 2 oz. shaved ginger
Instructions
- In a mortar & pestle, crush the Szechuan pepper and then crack the star anise.
- In a medium saucepan, bring the water to a boil, then add the star anise and Szechuan pepper. Reduce the heat and simmer the spices for 5-10 minutes.
- Add the remaining brine ingredients, reserving 1/2 teaspoon of the Rooster Spice. Simmer 5-10 minutes. Allow the brine to cool to room temperature and strain through 2 layers of cheesecloth.
- While the brine is cooling, thinly slice the vegetables on a Mandoline into fun and festive shapes. Pack the sliced vegetables into two wide mouthed quart jars.
- Add the reserved Rooster Spice to the cooled brine and pour over the vegetables to cover. Allow them to sit at room temperature for about an hour, then refrigerate. After just one night your pickles will be ready to eat, crunchy and full of flavor.
Chicken Drumsticks with Spices and Coconut Milk
This lovely recipe comes from Béatrice Peltre’s My French Family Table, the World Spice Cookbook Selection for May 2017. This recipe is one of the author’s favorite chicken “go to recipes” for when she needs …
Qalat Daqqa Papaya Smoothie
On the way to our storefront behind the Pike Place Market, we’re fortunate to be greeted each day by a rainbow of fruits and vegetables. Papaya is a fruit normally enjoyed on a tropical vacation, …
Turmeric Silk Pie
Spicy, fruity, and chocolatey, this stunning pie is a surefire conversation starter. Its striking color comes from the addition of turmeric to the white chocolate filling, which creates a beautiful contrast with the dark chocolate …
Bread & Butter Pickles
Growing up in the South, Heather Earnhardt used to help her Granny in the kitchen whenever she would can, pickle or preserve fruit and vegetables in the summer. Big Food Big Love: Down Home Southern Cooking …
Take Out-Fake Out: Lemon Chicken
Many foods convey a sense of place, and Chinese take-out is no exception. There’s no better place than home on a stormy night to receive warm cartons of delicious lemon chicken dripping with sauce. Sadly, …
Leave a Comment