Ingredients:
• 200 gms – fresh ginger, peeled.
• 200 gms – fresh turmeric, peeled.
• 200 gms – fresh peppercorn bunches.
• 15 lemons.
• 1 tbsp – salt.
• Salt for marinating.
Method:
- Slice ginger and turmeric into thin slivers.
- Put in a glass jar, peppercorns.
- Sprinkle 1/4 cup salt, shake, keep aside.
- Keep for 36 hours, shaking a few times in between.
- Drain out liquid, wash under running water.
- Drain completely, spread over a clean kitchen cloth.
- Dab out excess moisture, return to a sterile jar.
- Extract juice of lemons, using all dry equipment.
- Sprinkle salt over contents of jar.
- Add strained lemon juice, shake.
- Keep aside, shaking every 24 hours.
- Pickle will tenderize in 3-4 days.
- Need not be refrigerated, if properly handled.
Recipe courtesy of Saroj Kering