– Wash the ginger well. – Peel the skin using a peeler. – 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.
– 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.
– Keep any unused Pickled Ginger in an air tight jar in the refrigerator.