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:
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.
I hope you enjoy making this pickle. Please let me have your comments.
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Very new for me. Will try it out sometime :)
ReplyDeletevery very tempting and lovely ginger pickle.
ReplyDeleteWow such a droolworthy pickled ginger, looks yummy and interesting..
ReplyDeleteOh this is such an easy to make recipe. liked it very much.
ReplyDeletewow love the colour and it looks very nice as well
ReplyDeleteI make this pickle too and always have jar in the fridge.Your recipe is simple and easy to use .
ReplyDeleteThis is a new way of pickling ginger for me but it looks wonderful! Thanks for sharing!
ReplyDeleteMina that looks wonderful !!! What a beautiful looking pickle :)
ReplyDeleteMy grandmother from gujarati family. She use to make this and yes very nice with parota... yummmm
ReplyDeleteMinaben this is what my grandmother use to make also koria-rai green chilli. Great with parota
ReplyDeleteWhat 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.
ReplyDeleteVery 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?
ReplyDeleteI'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!! :)