Incredibly aromatic and with the perfect balance of spicy, tangy and salty flavors, this instant ginger garlic pickle is a must try.
I used vinegar to lend some tanginess to the pickle, and to help preserve the ginger and garlic.
Depending on your personal preference, you can choose to leave the garlic cloves whole and chop the ginger in medium chunks, or chop them all into small squares.
If you want to cut down the heat of the pickle, you can deseed the chillies before you add them into the mix.