Pickled Ginger

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 200 gms - fresh ginger, peeled.
  • 200 gms - fresh turmeric, peeled.
  • 200 gms - fresh peppercorn bunches.
  • 15 lemons.
  • 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.