Lemon Skin Pickle Recipe, No waste tangy and spicy lemon skin pickle which can be made from lemon skin, chillies and ginger. Don't throw away lemon peels once you extract the juice from it, pickle it and enjoy. Learn how to make lemon skin or lemon peel pickle with step by step pictures and video.
Lemon Skin Pickle
This recipe is my grandma's recipe, it is like a no waste recipe. Normally you would be throwing the skins from the lemon after you squeeze the juice out of them. But this recipe is a perfect one, you can pickle those and they taste just yummy with curd rice. You need some ginger and green chillies for this, after pickling you can eat them without any guilt. You will love my spicy lemon pickle
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About Lemon Peel Pickle
Never imagined using up lemon peels once squeezing the juice from it until I saw my aachi pickling it. Once we squeeze out the juice from lemons, leftover peels is pickled into this delicious peel pickle. All you need is just lemon skin, ginger, chillies and salt.
Lemons are natural preservatives, so you don't need any extra preservatives. Just chop lemon skin into small pieces and pickle them.
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Lemon Skin Pickle Ingredients
Lemon Skin - Use ripe lemons and extract juice from it for making lemonade and other stuff. You can pickle the peel from lemons this way.
Ginger - peeled and chopped ginger adds flavour to the pickle.
Green Chillies - depending on your taste preference you can add more or less chillies.
Salt - you can use rock salt or table salt for the pickle.
How to Make Lemon Peel Pickle (Stepwise Pictures)
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| Reserve the lemon skin after you squeeze the juice from them |
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| chop them into small pieces |
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| you can chop them how little you like |
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| take some ginger and green chillies |
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| peel the ginger |
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| wash them well |
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| chop them into small pieces |
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| wash your chillies |
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| chop them roughly |
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| take a bowl |
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| measure your lemon skins |
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| i got 2 cups of them |
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| add in ginger, you need ¼ cup of them |
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| add in ½ cup of chillies, this depends on your taste |
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| salt |
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| mix well |
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| cover and keep them out for 2 days, mix them often |
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| now you can enjoy eating them, store in fridge after that. |
Expert Tips
- Reserve the skin of lemon whenever you squeeze them, store it in a bottle, add little salt to preserve them. Use them once you get good amount of lemon peels.
- The amount of Green Chillies depends on your taste.
- Always use clean dry bowl and spoon when handling the pickle.
Serving & Storage
- Once it pickled, Mix them often for even pickling. This pickle can be store for more than 10 days. You can enjoy this after a week.
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📖 Recipe Card
Lemon Skin Pickle Recipe (Citrus Peel Pickle)
Equipment
- Mixing Bowl
- Bottle
Ingredients
- 12 no Lemons juice removes and peels chopped finely
- ¼ cup Ginger peeled and chopped finely
- 10 no Green Chillies chopped
- 2 tbsp Rock Salt
Instructions
- Take all ingredients in a bowl and mix well. Set aside covered for 5 days, Mix them often.
- Enjoy Immediately or Store in Fridge.
Notes
- Reserve the skin of lemon whenever you squeeze them, store it in a bottle, add little salt to preserve them. Use them once you get good amount of lemon peels.
- The amount of Green Chillies depends on your taste.
- Always use clean dry bowl and spoon when handling the pickle.
Serving & Storage
Once it pickled, Mix them often for even pickling. This pickle can be store for more than 10 days. You can enjoy this after a week.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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dhanya jiju
Add a little bit of kayam powder it will taste awesome
Anonymous
Super aarthi
Anonymous
Hi Aarthi,
Nice recipe. Can we use green lemons for the pickle?
Thanks.
Aarthi
@Anonymousyes u can use green limes too
Anonymous
Hi Arthi,
Very healthy pickle dear, shall we make with out squeezing out the juice (lemon with juice) .
Anonymous
Arti,
Is this skin be soft (soak) like the normal lemon pickle ?
Aarthi
@Anonymousyes u can use whole lemons cut up too and yes the skin will be soft
Anonymous
Hi Arthi,
Thank you for this lovely recipe. I usually squeeze several pounds of lemons in the winter and freeze them in ice cube trays. There I was with a whole mound of lemon rinds and didn't have the heart to throw them out. I found your recipe and its turned out fantastic! I used fewer chillies than you recommended because I was afraid they might be too hot, but within a couple of days, they have mellowed in the lemon, and taste wonderful. Will add more next time.
Please keep up with the recipes! You have a fan!
Belle