Toggle Menu Menu

Discuss Cooking - Cooking Forums

Back to Forum

New Reply
Test
  #1  
07-21-2006, 08:14 PM
When a pickle recipe calls for Tumeric what does it do to the pickles?

__________________

Reply With Quote
  #2  
07-21-2006, 09:23 PM
If I'm not mistaken, it is mostly to colour your pickles. Are you making mustard pickles?
__________________

Reply With Quote
  #3  
07-22-2006, 06:33 AM
Quote:
Originally Posted by Alix
If I'm not mistaken, it is mostly to colour your pickles. Are you making mustard pickles?
No I am trying to make just a simple little pickle that does not require canning, but only refrigeration. Thanks for the info
Reply With Quote
  #4  
07-22-2006, 07:58 AM
cjs
If you like Bread & Butter pickles, here's a recipe for you - just store them in the frig. Don't have any idea how long the keep, they disappear too quickly!!



Bread & Butter Pickles

2 cups light brown sugar
2 cups cider vinegar
1/4 cup kosher salt
1 tablespoon mustard seeds
1/2 teaspoon turmeric
10 whole cloves
10 allspice berries
1 3/4 pounds Kirby cucumbers -- sliced crosswise 1/4 inch thick (about 6 cups) or whatever kind you prefer
2 medium yellow onions -- thinly sliced

DIRECTIONS
1. In a large saucepan, combine the brown sugar, vinegar, salt, mustard seeds, turmeric, cloves and allspice and bring to a boil, stirring to dissolve the sugar and salt.

Add the cucumbers and onions and simmer over moderate heat, stirring a few times, until the cucumbers darken, about 5 minutes.

Remove from the heat. Let cool, then refrigerate until chilled, about 1 hour.

MAKES ABOUT 6 CUPS
Reply With Quote
  #5  
07-22-2006, 11:39 AM
WOW! Jean.... thanks for that recipe! I'm definitely going to make those very soon. sounds so yummy!
Reply With Quote
  #6  
07-22-2006, 01:53 PM
Turmeric..Flavor musky,peppery.Use to color foods yellow, especially Indian curries and bean dishes. Use sparingly as an alternative to saffron. From the cooking club Cooking essentials book.
Reply With Quote
  #7  
07-22-2006, 05:28 PM
Turmeric is a rhizome, related to ginger. In Indian food it is used for colour, for it's antiseptic properties and for its earthy flavour. (It is also used to dye the robes used by Bhuddist monks).

In pickle recipes, it helps to maintain a greenish-yellow colour - otherwise the pickles would go brownish.
Reply With Quote
  #8  
07-22-2006, 05:33 PM
I love tumeric i love the colour and especially for my rice!
__________________

Reply With Quote
New Reply



Menu

Copyright © 2015 Social Knowledge Full Site

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]