A perfect crunchy pickle made with tender ginger roots and green chilies pairs absolutely well with stuffed flatbread. A quick and easy pickle that involves no cooking.
This week I chose a theme that is slightly out of my comfort zone. I chose Root vegetables as the theme where I will be highlighting recipes made with root vegetable. The first vegetable or root that I chose is Ginger, which is also referred to as ginger root. Ginger (Zingiber officinale), is a flowering plant and we use the rhizome (root) as a spice. I remember growing up that they grew turmeric and ginger plant at home around January to use the leaves for the Pongal/Sankranthi festival.
Ginger roots, when harvested young, is very tender and have very thin skin / peel. For recipes where we use raw ginger like this one, the tender ones are the most preferred. Ginger is available year around very easily and is also very easy to grow at home in a pot.
This Pickled Ginger is very simple to make and involves no cooking. It pairs great with the Buckwheat paratha/flatbread, Avocado Paratha or Cauliflower Paratha or as a garnish on subzis. I loved the crunch it had along with the tangy flavor from the lemon and the spiciness from the green chilies. We can store this pickle for couple of weeks in the refrigerator.
How else can we use Ginger –
If you are not a fan of biting into raw ginger, then this Allam Pachadi / ginger chutney might be something you like. This chutney has all the goodness of ginger along with spices. I am a big fan of ginger flavor and use it in my routine cooking a lot. My absolute favorite now as an adult is this Inji Marappa / Ginger Candy. I hated this ginger candy as a child and would run away from it, but enjoy it thoroughly now and make it quite often.
If I don’t have fresh ginger to use, I always have ginger powder in my pantry. This ginger powder is especially to make these Old Fashioned Ginger Cookies which is my little one’s absolute favorite. Another way to use ginger in a dessert is to add grated ginger in peanut brittle. I learned this recipe recently and was surprised by how much flavor it adds to the brittle.
Preparation time – 15 minutes
Cooking time – none
Difficulty level – easy
Ingredients to make Pickled Ginger – Makes 1 cup
- Ginger – 1 cup (thinly sliced)
- Lemon juice – from 2 small or 1 large lemon
- Green chilies – 3 or 4 (sliced lengthwise)
- Salt – to taste
Procedure to make Tender Ginger pickle –
- Wash the ginger well. Remember ginger is a root that is under the ground and hence has lot of dirt in it.
- Peel the skin using a peeler. A good peeler comes in very handy for this messy job.
- Now cut the ginger into very thin slices and then julienne them into thin strips. Ginger root could be fibrous especially if it is a mature root and cutting it in one direction works better. You will realize which direction is better as you are slicing the ginger.
- Place the chopped ginger in a bowl and add the salt needed. Toss it well and leave it aside for 10 to 15 minutes for the ginger to become a little soft.
- Now add the sliced green chilies and the juice of the lemon and mix well. Let the pickle marinate for at least couple of hours before serving. I left it overnight in the refrigerator and then served it the following afternoon for lunch.
- Keep any unused Pickled Ginger in an air tight jar in the refrigerator.
Ginger Pickle | Pickled Ginger
Ingredients
- Ginger – 1 cup thinly sliced
- Lemon juice – from 2 small or 1 large lemon
- Green chilies – 3 or 4 sliced lengthwise
- Salt – to taste
Instructions
- Wash the ginger well. Remember ginger is a root that is under the ground and hence has lot of dirt in it.
- Peel the skin using a peeler. A good peeler comes in very handy for this messy job.
- Now cut the ginger into very thin slices and then julienne them into thin strips. Ginger root could be fibrous especially if it is a mature root and cutting it in one direction works better. You will realize which direction is better as you are slicing the ginger.
- Place the chopped ginger in a bowl and add the salt needed. Toss it well and leave it aside for 10 to 15 minutes for the ginger to become a little soft.
- Now add the sliced green chilies and the juice of the lemon and mix well. Let the pickle marinate for at least couple of hours before serving. I left it overnight in the refrigerator and then served it the following afternoon for lunch.
- Keep any unused Pickled Ginger in an air tight jar in the refrigerator.
Pinelopi Kyriazi says
I never thought to make Ginger as a pickle! It’s my favourite Asian ingredient! I usually make it as a Tea.
Sandhya Ramakrishnan says
Thanks a lot! I love ginger as well and use it a lot in my my cooking. This is so simple to make and pairs so well as a garnish.
Erin says
This pickled ginger is a great addition to rice dishes and salads. Make a bunch to keep it on hand because it’s addicting!
Sandhya Ramakrishnan says
Thank you Erin!
Amanda says
What a fabulous condiment! I love how the green chilies pair with the ginger — it’s such a delicious combination, and it’s so simple to prepare.
Sandhya Ramakrishnan says
Thank you Amanda! It is so easy to make and so addictive.