PIckled Ginger

Pickled Ginger

  • Cup fresh ginger root, thinly sliced
  • Cup fresh turmeric root, thinly sliced (if available, otherwise double the ginger)
  • Lemon juice to cover
  • Tsp sea salt
  • Glass jar with non-metal lid, 4 oz or 8 oz is a good size to start with

Directions: Scrub the ginger and/ or turmeric to remove and dirt and dry it with a clean towel. Slice the roots into thin rounds (about 1/8th inch thick) Combine the ginger and turmeric in the jar Add salt and lemon juice to cover the roots Shake well and refridgerate.

Note: Choose young ginger and turmeric roots if available. Young roots are tender. Mature, large roots will make a more fibrous pickle. These tender roots will be about the width of your thumb. Tender ginger and turmeric can be found at Asian markets if not available in your grocery store. Use only clean utensil to serve the pickled ginger to prevent it from spoiling. With proper handling pickled ginger can be stored in the fridge up to several months without spoiling. Ginger pickled in lemon juice is a variation of traditional south Indian digestive.

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