This delightful tangy and mildly spicy pickle is easy to make. It needs just three ingredients to make, ginger, salt and freshly squeezed lemon juice. Lemon juice can be replaced with lime juice. Use non-iodized salt such as pickling salt, kosher salt, sea salt or pink Himalayan salt for all your pickling and fermentation recipes. Ginger is an effective and popular home remedy for bloating, and nausea and for improving digestion. People with weaker digestion, or those who feel bloated immediately after eating can take between a teaspoon to a tablespoon of this pickle to kindle the digestive fire in their belly.
Ginger pickle in lemon juiceDifficulty: Easy
200 grams ginger julienne
1 Tbsp non-iodized salt
1/2 cup fresh lemon or lime juice
- Wash and peel the ginger using a small kitchen knife or with a spoon. The thinner the ginger juliennes are the better the texture and a juicier pickle will be. Slice the ginger into juliennes using either a mandoline slicer or with a knife.
- Take one cup of these ginger juliennes and add it to a mason jar.
- Add one tablespoon of salt and lemon juice to the mason jar. Mix the salt and ginger and while it rests, squeeze out half a cup of fresh lemon juice. Ensure that the seeds do not end up in the cup as they tend to make the pickle bitter over time.
- Mix the ingredients in the Jar thoroughly. The acidic reactions cause the ginger pickle to turn mildly pink within a few hours of making it. While this pickle can be had right after you have made it, it can also be left at room temperature to ferment for at least three days. If, however, the room temperatures are lower, then the pickle can be fermented further for about a week before storing it in a refrigerator where it can last for a couple of weeks