Ingredients
200 gms. fresh ginger, peeled
200 gms. fresh turmeric, peeled
200 gms. fresh peppercorn bunches
15 lemons
1 tbsp. salt
Salt for marinating
METHOD
- Slice ginger and turmeric into thin slivers.
- Put in a glass jar, peppercorns.
- Sprinkle 1/4 cup salt, shake, keep aside.
- Keep for 36 hours, shaking a few times in between.
- Darin out liquid, wash under running water.
- Drain completely, spread over a clean kitchen cloth.
- Dab out excess moisture, return to a sterile jar.
- Extract juice of lemons, using all dry equipment.
- Sprinkle salt over contents of jar.
- Add strained lemon juice, shake.
- Keep aside, shaking every 24 hours.
- Pickle will tenderize in 3-4 days.
- Need not be refrigerated, if properly handled.
Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: 6 months
Pickles and Jam's Index
