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Hot-and-sour pickled zedoary
- Makes
175 ml
- Difficulty
Easy
Published 1999
When zedoary is in season, make this pickle and add it to salads or noodle dishes or use it to accompany rich curries. Remember that zedoary is usually referred to as white turmeric in Australia and occasionally as mango ginger, which is its name in India.
Ingredients
100 g 3 teaspoons 6
Method
Combine all ingredients and mix thoroughly. Refrigerate in a sealed jar for up to 2 weeks.
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