Ginger Pickle | Pickled Ginger
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.
Servings: 10 servings
Calories: 12kcal
Equipment
- bowl
- Knife
- peeler
Ingredients
- 1 cup Ginger thinly sliced
- 1 Large lemon Lemon juice
- 3 Green chilies sliced lengthwise
- to tastes Salt
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.
Notes
Expert tips
- Wash the ginger very well before slicing. It is a root vegetable and grows under the soil and hence needs a good wash.
- A good peeler comes in very handy to peel the ginger.
- Make sure to select fresh and tender ginger as they are less fibrous and tastes much better.
- It tastes even better when served chilled.
Nutrition
Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg