Pickled Turmeric with Lemon and Chili

1. Peel and chop the 300 grams of mixed turmeric and place it in a container

2. Add 1 green slit chili to the container

3. In a separate container, combine 1 liter of boiled and cooled water, 4 tablespoons of salt, and the juice of 1.5 lemons

4. Add the squeezed lemon halves to the turmeric mixture

5. Pour the water mixture into the container with the turmeric, chili, and lemon

6. Shake well and let it sit for 2-3 days at room temperature

7. The pickled turmeric is ready

Tips

1. This pickled turmeric can be stored for up to 3 weeks and pairs well with rice, lentils, and vegetables