Bipins Pickled Ginger

Saturday, November 8, 2014

If you remember from my Jaipur post I had the pleasure of meeting Bipin of Samajhna(Samajhna means understanding), he graciously shared his mother's pickled ginger recipe with me. It's a 4 ingredient deal with some time spent out in the sun. I'm hoping that I'm not too late with this post seeing as winter is almost upon us as it needs about 4-5 hours in the sun for the metamorphosis to take place, a pale shade of pink is what we're after. No problems for my Southern friends.

I get all sentimental when I chance upon recipes that have been handed down through the generations. It reminds me of my late grandmother and the loss of some great recipes. I'm always telling people to transcribe family recipes, it's heirloom material. Someone else, if it's not you, will appreciate the effort.

Another word on Samajhna, aside from creating gorgeous woollen products made from the wool sheared off sheep grazing the Himalayas they have established a large social footprint. With a conscious responsibility to be admired they lend a helping hand to communities in India via environmental, healthcare and educational endeavours.

Bipin's Pickled Ginger
I usually add it to a salad bowl for a bit of freshness on the palate. I wouldn't be surprised if it keeps sickness at bay, chunks of garlic is not for the faint hearted.

100g ginger
3 lemons
7 cloves of garlic
1 tsp salt

Peel and slice the ginger into matchstick pieces. Chop up one of the lemons into rough cubes, removing the seeds. Cut the remaining lemons in half and squeeze as much juice out of these, set aside. Peel and chop the garlic, mix all the ingredients together and transfer to a medium size glass jar that is clean and dry. Cover with the lid and leave out in the sun for approximately 4-5 hours until the lemon juice changes to a soft pink hue. This lasts about 15-20 days in the jar.