Lemon Ginger Pickle
by sumagandlur
27 Dec 2003
This recipe has been viewed 30207 times
Choose lemons that are firm with a smooth, shiny yellow skin and wash them thoroughly before pickling them.
the pickle is ready to eat after 10 days. this bitter pickle is surprisingly good with rich spiced dishes. I suggest you also try it out with stuffed green pea parathas.
storage upto 1 year : in a cool dry place.
Lemon Ginger Pickle recipe - How to make Lemon Ginger Pickle
Preparation Time: Cooking Time: Total Time:
8 (360 grams) lemons
1/4 cup (40 grams) salt
1/2 tsp turmeric powder (haldi)
1/2 tsp carom seeds (ajwain)
4 green chillies
50 mm. (2") piece ginger (adrak), cut into thick julliennes
6 whole dry kashmiri red chillies, coarsely ground
Method
- Wash the lemons thoroughly. wipe them dry using a dry kitchen towel.
- Cut 4 lemons into 2 halves each. squeeze out the juice of the lemons. separately keep aside the lemon juice and lemon skins.
- Cut 4 slits on each of the remaining lemons. place all the lemons and lemon skins in a sterilised glass jar.
- Combine the lemon juice, salt, turmeric powder, green chillies, ginger and ground red chillies and mix well.
- Pour this mixture over the lemons. press down the lemons in the jar with a spoon so that the lemon juice covers the lemons.
- Cover with a lid and keep in the sun for 8 to 10 days or until the lemons are soft and their skins give way under the pressure of your thumb.
- Toss the ingredients in the jar occasionally.
Outbrain