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Instant Ginger Pickle Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Instant ginger pickle

Instant ginger pickle

Indian Pickle Recipe

Instant ginger pickle, made with tender, fresh ginger root, is among the quickest and easiest of Indian pickle recipes.

Ginger has many benefits related to digestive health, including increasing appetite, reducing digestive issues and relieving upset stomach and nausea.

The pickle is not very spicy; the heat and pungency of the ginger are mellowed out by the sourness of lemon juice.

You can use limes if lemons are not available. Try and share your experience.

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Cook Time

Prep timeCook timeReady inYields

10 min

5 min

15 min

several servings


  • 100 grams fresh, tender adrak (ginger), peeled, washed and wiped dry thoroughly
  • 4 lemons or limes
  • 1 teaspoon sendha namak (rock salt)
  • 1/4 teaspoon haldi (turmeric powder)
  • 1/4 teaspoon kali mirch (black pepper powder)


  1. Cut the ginger root into thin slices. Transfer them to a bowl.
  2. Add the rock salt, turmeric powder and black pepper powder. Mix well.
  3. Slice the lemons (or limes) and squeeze the juice into the bowl.
  4. Mix well, transfer to an airtight bottle and store in the refrigerator.


  • The best ginger root for this recipe is available only at the beginning of the season. The ginger root at this time is very tender, free of any fiber and is lightly peppery and sweet.
  • Wipe dry the ginger root thoroughly after it is washed to ensure there is no external moisture left. If needed, dry under a fan.
  • Make this pickle in a small quantity each time, about a week's requirement.
  • Always store the pickle in the refrigerator.

© 2022 Rajan Singh Jolly

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