IngredientsGinger – 250 gm Lemon – 250 grams Salt – 1 tsp Black Salt – 1 tsp Asafoetida – 2-3 pinch (ground) Black Pepper – A spoon Roasted cumin – a spoon
Ginger washed with clean water, Peel and dry. Ginger cut into small thin pieces Wash and wipe dry lemons. Cut and squeeze lemon juice Mix ginger pieces, lemon juice, salt, black salt, hing, roasted cumin seeds and black pepper in a bowl .Mix all the ingredients well and transfer the pickle to a glass container. Seal the lid tightly and keep the container in sunlight for 7 days. Shake it every alternate day. If there is no sunlight, you can keep the pickle inside and shake it every alternate day. Tasty and tangy Ginger pickle will be ready in 8 -10 days.Ginger Pickle stays fresh for 6 month.