Pickled Ginger or ginger pickled in lemon, salt and turmeric


I use crushed ginger in a lot of my cooking especially when cooking lentils and pulses.   I also pickle fresh ginger and have a couple of slices with my food.  It gives the food extra flavouring and I know that it’s going to help me with my digestion.


  • Fresh Ginger enough to fill a small bottle. I used two large pieces similar to the picture below:
  • Salt: 2-3 teaspoons
  • 1 tablespoon Turmeric
  • Enough lemon juice to top the ginger – Use freshly squeezed or any ready made brand.


1. Soak the ginger in cold water for 10-15 minutes.

2. Give the ginger a good wash. It’s believed that the ginger peel also has lots of goodness so by soaking the ginger and using a sharp knife, it will be easier to scrape the outer layer rather than peeling it.

3. Wash the ginger again and slice it. I used a mandolin slicer  which is normally used for slicing potatoes for thick crisps.

4.  Transfer the sliced ginger to a bowl.

5.  Add the salt and turmeric to the ginger and mix well.

6.  Top this with the lemon juice.

7.  The pickle can be eaten within a couple of days.