Turmeric Recipes (Scroll to View All)
Mom's Pickles
4 pounds cucumbers
8 small onions
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons Spice Barn
Mustard Seed
2 teaspoons Spice Barn
Celery Seed
1 1/2 teaspoons
Spice Barn Turmeric
1/2 teaspoon
Spice Barn Ground
Cloves
Slice cucumbers and onions; combine with salt
in a large container. Cover with crushed ice; mix well. Let stand for 3
hours; drain, rinse, drain a second time. Bring sugar, vinegar, and
seasonings to a boil in large pan. Add cucumbers and onions; return to a
boil. Pack into hot jars, leaving 1/4" headspace. Cap; process for 15
minutes in water bath. Remove jars to a wire rack and cool completely.
Bell Pepper-Corn Relish
5 ears fresh corn
1 cup chopped cabbage
1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
/14 cup sugar
1 1/2 teaspoon Spice
Barn Ground Mustard
3/4 teaspoon Spice Barn
Celery Seed
3/4 teaspoon Spice Barn
Mustard Seed
3/4 teaspoon Spice Barn
Turmeric
1/2 teaspoon salt
1 cup white vinegar
1/4 cup water
Cook corn 5 minutes in boiling water; drain.
Cut kernels from cob. Combine with all remaining ingredients in large pan;
bring to a boil. Cover, reduce heat; simmer 20 minutes. Chill. Serve as a
side dish we fish or chicken.
Five Day Pickles
2-3 large cucumbers, unpeeled
2 large onions, thinly sliced
2 cups sugar
2 cups white wine vinegar
3/4 teaspoon Spice Barn
Celery Seed
3/4 teaspoon
Spice Barn Lemon Pepper
3/4 teaspoon Spice Barn
Mustard Seed
3/4 teaspoon Spice Barn
Turmeric
1/4 teaspoon salt
Layer cucumber and onion in sterilized jars,
packing tightly. Combine remaining ingredients in medium saucepan over low
heat and stir constantly until sugar is dissolved, about 10 minutes. Pour
evenly into jars and seal. Let cool slightly. Refrigerate at least 5 days
before serving.
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