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Pickled Ginger served in a bowl
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5 from 3 votes

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.
Prep Time15 mins
Total Time15 mins
Course: pickles, Quick and Easy Recipe, spices and condiments
Cuisine: Indian
Diet: Low Fat
Servings: 10 servings
Calories: 12kcal


  • bowl
  • Knife


  • 1 cup Ginger thinly sliced
  • 1 Large lemon Lemon juice
  • 3 Green chilies sliced lengthwise
  • to tastes Salt


  • 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.


Expert tips and FAQ's

  • 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. 


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