Ginger Pickled in Lime Juice or Vinegar, Mrs. Rastogi's
Adrak - Nimbu ke Ras or Sirke Wali
Mrs. Rastogi was my sister in-law's mum and lived in Delhi. She was a superb vegetarian cook. This is her recipe, 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.