Peel the ginger and wash it. Pat dry it completely with a kitchen towel.

Cut ginger into thin strips (juliennes) and transfer to a bowl.

Cut the green chilli into thin slices and add to the same bowl as ginger strips.

Wash the lemon, pat dry and cut it into two half. Collect the juice in a bowl.

Now cut the lemon peel into small size wedges. Combine with ginger.

Add salt and vinegar over the ginger. Stir nicely to even combine the ingredients.

Set this aside for 5 minutes or till ginger releases water and turn light pink.

Transfer the pickle to a clean and dry glass container. Seal the jar with a lid.

Instant Ginger Pickle is ready to serve. Store it in the fridge.