Adrak Achaar Achar (Ginger Pickle) Recipe

Fresh ginger is grated and pickled with Serrano in lime juice and few spices.

The limes are basically used to extract juice, six limes would yield ½ cup of juice

Ingredients

1. Lines: 6

2. Fresh Ginger root: 10 oz

3. Serrano: 15

4. Mustard oil: 4 Tablespoon

5. Fenugreek seeds: 1 teaspoon

6. Asafoetida: 1 teaspoon

7. Black cumin seeds: 1 teaspoon

8. Sea salt: 2 teaspoons

Method

1. Cut limes in half. Squeeze out lime juice as much possible. Discard rind skins and seeds. Save lime juice set aside

3. Peel and slice ginger. Wash and cut Serrano in half vertically.

4. Combine all ingredients except mustard oil ginger and Serrano. Bring it to a boil.

5. Add Ginger and Serrano. Shut off heat.

Vegetative bacteria, yeast and molds must be destroyed by heating to 180º F

6. Let it cool to room temperature

7. Heat Mustard oil to smoking point. Turn off heat. Let it cool to room temperature. Add to Pickle mixture

Acid prevents the growth of spores of deadly botulism bacteria.

Acidify pickle mixture before adding oil. Oil will coat the exemplar creating a barrier to acid and oxygen making it vulnerable to botulism bacteria.

Aging

Transfer the pickle to wide-mouth Pickling Crock (stoneware). Tie cheese cloth to the wide-mouth. Repeat following step for next 3 days, once a day.

1. Remove the cheese cloth. Stir the pickle.

2. Preheat oven to lowest setting about 200º F for 25 minutes

3. Place the crock in the oven for 45 minutes. Keep the door ajar about 2 to 3 inches.

4. Shut off oven. Remove the crock after 30 minutes. Secure the cheese cloth to the wide-mouth.

5. Place the crock on the top shelf of your kitchen cupboard.

Storing

Remove the Muslin cloth. Close the crocks with sterilized well fitted lid.

Put the crock away in a cool dry and dark place.

The pickle may be stored in a dry cool place at room temperature for 30 days, or in refrigerator for six months