Jun 20, 2015

No - Oil Lemon Skin Pickle Recipe



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.

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Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 10 mins
Resting Time : 2 days
Makes : 3 cups

Ingredients:

Lemon Skin - 2 cups chopped finely
Ginger - 1/4 cup peeled and chopped
Green Chillies - 1/2 cup chopped
Salt - 2 to 3 tblspn

Method:

Take all ingredients in a bowl and mix well.

Set aside covered for 2 days, Mix them often. 

Enjoy and store it in fridge for a week or more.

Notes:

1)Reserve the skin of lemon whenever you squeeze them, store it in a bottle, add little salt to preserve them.
2)Chillies depends on your taste.
3)Always use clean dry bowl and spoon when handling the pickle.
4)This pickle can be store for more than 10 days.
5)You can enjoy this after a week.
6)Mix them often for even pickling.

Pictorial:
Reserve the lemon skin after you squeeze the juice from them


chop them into small pieces


you can chop them how little you like


take some ginger and green chillies


peel the ginger


wash them well


chop them into small pieces


wash your chillies


chop them roughly


take a bowl


measure your lemon skins


i got 2 cups of them


add in ginger, you need 1/4 cup of them


add in 1/2 cup of chillies, this depends on your taste


add in salt


mix well


cover and keep them out for 2 days, mix them often


now you can enjoy eating them, store in fridge after that.

8 comments:

  1. Add a little bit of kayam powder it will taste awesome

    ReplyDelete
  2. Hi Aarthi,

    Nice recipe. Can we use green lemons for the pickle?

    Thanks.

    ReplyDelete
  3. Hi Arthi,
    Very healthy pickle dear, shall we make with out squeezing out the juice (lemon with juice) .

    ReplyDelete
  4. Arti,
    Is this skin be soft (soak) like the normal lemon pickle ?

    ReplyDelete
  5. @Anonymousyes u can use whole lemons cut up too and yes the skin will be soft

    ReplyDelete
  6. 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

    ReplyDelete

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