Pickled Turmeric & Ginger
This recipe for pickling ginger and turmeric packs a flavorful punch. Keep some in the fridge to add a little something to meals!
Servings: 8 servings
Calories: 63kcal
Ingredients
- 1/2 cup fresh turmeric roots peeled and sliced
- 1/2 cup fresh ginger peeled and and sliced
- 4 - 8 green chiles sliced
- Juice from 3-4 limes
- 1 - 2 tablespoons salt
Instructions
- Peel and chop turmeric and ginger into small pieces. Either slice thinly, or julienne, or do a bit of both.
- Transfer the turmeric, ginger, and green chillies into a glass bowl, and add salt. Mix well.
- Add the fresh lime juice and mix it well. Cover the bowl and let it rest for 6-8 hours or overnight in a cool and dry place.
- Transfer the vegetables along with the juice to a glass jar or mason jar.
Notes
Alternatively you can use lemon juice rather than lime juice.
Upend the jar occasionally during the first week to assure that the vegetables are thoroughly pickled.
Nutrition
Calories: 63kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 953mg | Potassium: 398mg | Fiber: 4g | Sugar: 1g | Vitamin C: 7mg | Calcium: 29mg | Iron: 6mg