Ginger Pickled in Lime Juice or Vinegar
Adrak - Nimbu ke Ras or Sirke Wali
Note from Mamta: Pickled ginger, along with a few other pickles, was something that was almost always there on dinner table in my parents, typically north Indian house. This recipe comes from late Mrs. Rastogi, my sister in-law's mum. She was a superb vegetarian cook. It is one of the best pickled ginger I have tasted.
1 cup peeled and shredded/thinly sliced ginger
1 1/2 tsp. salt
1/2 tsp. turmeric powder
1 1/2 tsp. coarsely ground black mustard or rai seeds (not yellow mustard)
1 1/2 tbsp. mustard oil
1/2 cup vinegar (any light vinegar)
Juice of 2 lemons/limes (you can use all vinegar in place of lemon and vinegar)
Wash and leave shredded ginger on a towel for a few hours in the sun or overnight at room temperature. No water should remain.
Place in a jar and add all other ingredients.
Shake well and keep in the sun or a sunny window sill. It takes only 1-3 days to get ready.
Also see Pickle and Chutney Selection.