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pickles - ginger or lemon

BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

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.

yield serving(s)
method No-Cook or Other

Ingredients For pickles - ginger or lemon

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