1 cup turmeric, shredded or sliced into matchsticks
1-2 serrano chilies (optional)
3 tablespoons mustard seeds
⅓ cup fresh lemon juice
¼ cup oil olive or vegetable oil
2 teaspoons salt
½ tablespoon brown sugar
2 tablespoons fresh ginger, grated
Prepare all the ingredients by shredding or slicing turmeric, thinly slice up the chilies, and grate the ginger.
Mix all ingredients together in a bowl.
Let the flavors meld for at least one hour, but it is best after a day or two.
Transfer the pickle to a glass jar. Stir the pickle now and then so that all the juices released will be mixed evenly.
Refrigerate later for longer use. (You can use it for about 2 to 3 weeks.)