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Pickled Ginger

3 oz. Ginger, shaved with peeler (save scraps)

1/2 cup lemon juice (fall/winter), lime juice (summer), strained

1/2 tsp turmeric powder

1/4 hot water


Yield: 1 cup


Method:

  1. Combine the hot water and turmeric to "bloom" and stir with a spoon until well combined and no clumps of turmeric remain.

  2. Add the lemon juice and ginger and stir to combine.

Shelf Life: Keeps in the refrigerator for 5 days.


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