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200 gms - fresh ginger, peeled.
200 gms - fresh turmeric, peeled.
200 gms - fresh peppercorn bunches.
1 tbsp - salt.
Salt for marinating.
How to Make Pickled Ginger
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.
Drain 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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.