#instant pickle

Instant Carrot and Ginger Pickle

I love pickles. They have the power to make even the laziest of meals more appetizing. This one is made with carrots and ginger. It’s hot, sour and sweet all at the same time and it is a favourite.

Things you will need:

Carrots- 3 medium to large sized, cut into two inch long wedges. See picture below.

Ginger- 2 inch piece, julienned. Even slightly thicker bits work if you like the bite of…

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Pickled Ginger – Ginger Pickle

Pickled Ginger

This week I chose a theme that is slightly out of my comfort zone. I chose Root vegetables as the theme where I will be highlighting recipes made with root vegetable. The first vegetable or root that I chose is Ginger, which is also referred to as ginger root. Ginger (Zingiber officinale), is a flowering plant and we use the rhizome (root) as a spice. I remember growing up that they grew turmeric and ginger plant at home around January to use the leaves for the Pongal/Sankranthi festival.

Ginger roots, when harvested young, is very tender and have very thin skin / peel.  For recipes where we use raw ginger like this one, the tender ones are the most preferred. Ginger is available year around very easily and is also very easy to grow at home in a pot.

This ginger pickle is very simple to make and involves no cooking. It pairs great with stuffed paratha or as a garnish on subzis. I loved the crunch it had along with the tangy flavor from the lemon and the spiciness from the green chilies. We can store this pickle for couple of weeks in the refrigerator.

Preparation time – 15 minutes Cooking time – none Difficulty level – easy

  Pickled Ginger

  Pickled Ginger

Ingredients to make Pickled Ginger – Makes 1 cup

Ginger – 1 cup (thinly sliced)

Lemon juice – from 2 small or 1 large lemon

Green chilies – 3 or 4 (sliced lengthwise)

Salt – to taste

Pickled Ginger

Procedure to make Pickled Ginger –

Wash the ginger well. Remember ginger is a root that is under the ground and hence has lot of dirt in it.

Pickled Ginger

Peel the skin using a peeler. A good peeler comes in very handy for this messy job.

Now cut the ginger into very thin slices and then julienne them into thin strips. Ginger root could be fibrous especially if it is a mature root and cutting it in one direction works better. You will realize which direction is better as you are slicing the ginger.

Pickled Ginger

Place the chopped ginger in a bowl and add the salt needed. Toss it well and leave it aside for 10 to 15 minutes for the ginger to become a little soft.

Now add the sliced green chilies and the juice of the lemon and mix well. Let the pickle marinate for at least couple of hours before serving. I left it overnight in the refrigerator and then served it the following afternoon for lunch.

Pickled Ginger

Keep any unused pickle in an air tight jar in the refrigerator.

Pickled Ginger

Fresh red tomatoes are seen in the market these days. The prices have come down and the local boys are giving away at very easy prices. I really can’t keep myself away from this  veggie. It’s not only packed with all the vital nutrients, but I find it to be the taste enhancer, gives the colourful look to the gravies and  can use it in almost anything, except sweets of course !

This instant pickle…