Lemon Ginger Pickle Recipe

 

Lemon Ginger Pickle Recipe

Here's a simple and delicious homemade Lemon Ginger Pickle recipe that brings together the tanginess of lemons with the warmth of ginger. It's easy to make, doesn't need cooking, and can be enjoyed as a digestive or a flavorful side.

lemon-ginger-pickle

📝 Ingredients:

• Lemons – 1 Kilo gram medium-sized (thin-skinned, juicy ones

• Fresh ginger – 100 grams (peeled and thinly sliced or julienned)

• Salt – 2 tablespoons (adjust to taste)

• Black Salt - 1 tablespoon

• Turmeric powder – 1 tsp

• Red chili powder – 1 to 2 tsp (adjust to taste)

• Asafoetida (hing) – a pinch (optional)

• Carom seeds - 2 tablespoon

• Black Papper - 1/2 tablespoon

• Cumin Seeds - 1 tablespoon

• Hot Spice (Garam Masala) - 1 tablespoon

• Vinegar - 1 tablespoon 

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🔧 Instructions:

1. Wash and Prep Lemons:

   • Wash lemons thoroughly and wipe them dry on dry cotton clothe.

   • Boil all lemons in warm water for 7 minutes and takeout for dry on cotton clothe.

   • Let lemons dry under the fan for 1 hour Or in the Sun light.

   • After completing the prier procedure then Cut each lemon into half sized pieces (remove seeds if possible).

2. Prepare Ginger:

   • Peel and cut ginger into thin slices or matchstick-sized juliennes.

3. Mix Ingredients:

   • In a large bowl, combine lemon pieces and ginger.

   • Add salt, turmeric, red chili powder, and hing (if using) and all ingredients. Mix well.

4. Jar It:

   • Transfer the mixture to a clean, dry glass jar.

   • Stir daily with a clean, dry spoon for even mixing.

5. Ferment:

   • Keep the jar in a sunny spot for 10–15 days.

   • Stir once daily. Over time, the lemons will soften, and the juices will develop.

📦 Storage:

• Store in a clean glass jar with a tight lid.

• Keeps well at room temperature up to a year.