Wash the raisins and keep aside.

Cut ginger into julienne or small pieces and keep aside.

Take a steel pan and add vinegar into it. Put on the high flame.

When vinegar begins to boil, bring the flame to low-medium and add salt, ginger and raisins in it.

Keep the vinegar boil and keep stirring the raisins at intervals.

When the vinegar reduces to 1 cup after about 12-15 minutes, add black pepper, Cumin seeds and green cardamoms.

Let the entire mixture cook/boil in vinegar and keep on stirring at some short intervals.

When vinegar remains 1 to 2 tbsp after about 5 to 7 minutes, switch off the flame.

Let the raisins cool completely.

Your raisins pickle is ready. Transfer it into some jar.