Immunity Boosting Pickle

In our history of survival and evolution of food technology, pickles probably came to be as a means to preserve vegetables for the lean periods, when fresh veggies would not be available and well… refrigerators and deep freezers had not yet been invented! 

Maybe times have changed, and there is barely any need for preservation, but a little pickle never hurt anyone, did it? 

Today, a pickle can spice up a boring meal.. Or it can be your superfood, anti-inflammatory, antibacterial, immunity boosting shot, if it contains raw fresh turmeric (good old kachi haldi)! 

Here’s the recipe :- 



100 gm raw fresh turmeric 

¼ cup lemon juice 

2 tbsp rock salt (or more as per taste) 

Make a coarse powder with :- 

2 tsp Fennel 

1 tsp whole black pepper 

1 tsp mustard seeds (could be black,brown or yellow) 


Make juliennes of the fresh turmeric. Mix the juliennes with the coarse powder, salt and lemon juice. 


Shelf life – 10-15 days outside or upto 30 days in the refrigerator. 

Go ahead, try it out and let me know how you liked it! 

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