Can i make pickles without turmeric?

Turmeric is a spice that is often used to add flavor and color to pickles, but it is not essential. If you don't have any turmeric on hand, or if you simply prefer not to use it, you can make pickles without it.

Here are two recipes for pickles without turmeric:

Cucumber Pickles:

Ingredients:

* 6-7 pounds fresh cucumbers

* 1 cup vinegar

* 1 cup sugar

* 2 tablespoons pickling salt

* 2 cups water

* 2 tablespoons mustard seeds

* 2 tablespoons celery seeds

* 1 tablespoon red pepper flakes

* 4 garlic cloves, crushed

Instructions:

1. Wash the cucumbers and cut them into spears or slices.

2. In a large pot, combine the vinegar, sugar, pickling salt, water, mustard seeds, celery seeds, red pepper flakes, and garlic. Bring the mixture to a boil over medium heat.

3. Reduce heat to low and simmer the mixture for 5 minutes, or until the sugar and salt have dissolved.

4. Add the cucumbers to the pot and bring the mixture back to a boil. Reduce heat to low and simmer for 10-15 minutes, or until the cucumbers are heated through.

5. Remove the pot from the heat and let it cool completely.

6. Transfer the pickles to a clean jar or jars. Seal the jars and store them in a cool, dark place for at least 2 weeks before eating.

Bread and Butter Pickles:

Ingredients:

* 6-7 pounds fresh cucumbers

* 2 cups sugar

* 1 cup vinegar

* 1 tablespoon pickling salt

* 1 teaspoon celery seeds

* 1 teaspoon mustard seeds

* 1/2 teaspoon red pepper flakes

* 1/4 teaspoon ground black pepper

* 1/4 teaspoon ground cinnamon

* 1/4 teaspoon ground cloves

Instructions:

1. Wash the cucumbers and cut them into spears or slices.

2. In a large pot, combine the sugar, vinegar, pickling salt, celery seeds, mustard seeds, red pepper flakes, black pepper, cinnamon, and cloves. Bring the mixture to a boil over medium heat.

3. Reduce heat to low and simmer the mixture for 5 minutes, or until the sugar and salt have dissolved.

4. Add the cucumbers to the pot and bring the mixture back to a boil. Reduce heat to low and simmer for 10-15 minutes, or until the cucumbers are heated through.

5. Remove the pot from the heat and let it cool completely.

6. Transfer the pickles to a clean jar or jars. Seal the jars and store them in a cool, dark place for at least 2 weeks before eating.