Pickles - Ginger or Lemon

Pickles - Ginger Or Lemon Recipe

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Baby Kato


Who doesn't love pickles, these unique and exotic pickles sound very tempting and very different from what we are use too.

Placed here to try.


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Both recipes make 1 batch of pickles
No-Cook or Other



  • ·
    7/8 cup ginger
  • ·
    1 large lemon, fresh squeezed juice
  • ·
    1 tsp salt, sea, pink himmalayan
  • ·
    asafetida – pinch
  • ·
    1/4 tsp black pepper

  • ·
    1 ½ tbsp. brown mustard seeds, toasted
  • ·
    1 lb lemons, rinse, quarter and de-seed
  • ·
    1 1/2 cups coarse salt
  • ·
    1 large jalapeno, minced
  • ·
    2 tsp ground cayenne
  • ·
    2 tbsp oil

How to Make Pickles - Ginger or Lemon


  1. Ginger Pickles:
    Peel the ginger and cut into small strips.
  2. Squeeze the juice from the lemon and place in a bowl with the strips of ginger.

    Add the rest of the ingredients and mix well.
  3. Pour into a large glass jar, cover with a lid and place in the sun for 3 days.

    On the second day stir the mixture well, you want the lemon juice to sit on top.
  4. The pickles are ready to eat after 3 days and will last for 1 month.
  5. Lemon Pickles:
    Place the prepared lemons in a bowl, add the salt and stir, press down with a potato masher to release the juice.
  6. Now add the mustard seeds, jalapeno pepper, the ground cayenne and the oil, mixing well.
  7. Pour into a large glass jar, pressing the lemons down into the liquid and seal the jar and chill for up to 2 weeks.

    Will last up to 6 months in the fridge, use sparingly to flavor dishes.

Printable Recipe Card

About Pickles - Ginger or Lemon

Course/Dish: Other Side Dishes
Main Ingredient: Fruit
Regional Style: Indian

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