Sunday 4 July 2010

Pickled Ginger - ginger pickled in lemon, salt and turmeric

Photobucket


I have written about the benefits of ginger in one of my earlier Posts at :
http://www.givemesomespice.com/2009/12/ginger.html.  I use crushed ginger in a lot of my cooking especially when cooking lentils and pulses.   I also pickle fresh ginger and have a couple of slices with my food.  It gives the food extra flavouring and I know that it's going to help me with my digestion.


Ingredients:

Fresh Ginger enough to fill a small bottle. I used two large pieces similar to the picture below:

Photobucket


Salt: 2-3 teaspoons
1 tablespoon Turmeric
Enough lemon juice to top the ginger - I needed half a bottle of lemon juice.

Method:

1. Soak the ginger in cold water for 10-15 minutes.

2. Give the ginger a good wash. It's believed that the ginger peel also has lots of goodness so by soaking the ginger and using a sharp knife, it will be easier to scrape the outer layer rather than peeling it.

3. Wash the ginger again and slice it. I used a mandolin slicer  which is normally used for slicing potatoes for thick crisps.

4.  Transfer the sliced ginger to a bowl.

5.  Add the salt and turmeric to the ginger and mix well.

6.  Top this with the lemon juice.

7.  The pickle can be eaten within a couple of days.


Photobucket


Photobucket



I hope you enjoy making this pickle. Please let me have your comments.

If you enjoy reading my blog, please Follow or become a fan of my page on Facebook or follow me on Twitter.


12 comments:

  1. Very new for me. Will try it out sometime :)

    ReplyDelete
  2. very very tempting and lovely ginger pickle.

    ReplyDelete
  3. Wow such a droolworthy pickled ginger, looks yummy and interesting..

    ReplyDelete
  4. Oh this is such an easy to make recipe. liked it very much.

    ReplyDelete
  5. wow love the colour and it looks very nice as well

    ReplyDelete
  6. I make this pickle too and always have jar in the fridge.Your recipe is simple and easy to use .

    ReplyDelete
  7. This is a new way of pickling ginger for me but it looks wonderful! Thanks for sharing!

    ReplyDelete
  8. Mina that looks wonderful !!! What a beautiful looking pickle :)

    ReplyDelete
  9. My grandmother from gujarati family. She use to make this and yes very nice with parota... yummmm

    ReplyDelete
  10. Minaben this is what my grandmother use to make also koria-rai green chilli. Great with parota

    ReplyDelete
  11. What a lovely idea! I wanted to link your blog entry to my blog post but couldn't figure out how - so I've placed a hyperlink to this page. A lovely, lovely site! I will be back often and am now a subscriber.

    ReplyDelete
  12. Very interesting!! How long do you allow it to ferment before using it? I'm assuming you're adding in the lemon juice after step 5?

    I'm definitely going to try this. I do an Herb of the Month on my blog and this month is ginger root ~ a long time best friend of mine, but I need to expand on how I use it for sure!! :)

    ReplyDelete

I thank you for taking the time to visit my blog and posting a comment. I genuinely appreciate comments like yours on my blog and I hope you will visit again. Leave me your contact details if you would like me to visit your blog.
Any comments without contact details will be sent to the Spam box. Any comments with back links will also be sent to the Spam Box. Any rude comments will be reported to Google.