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This quick recipe of one of the easiest and most economical pickles to make and is used by most Punjabi households. Lemon juice and salt act as a preservative in this recipe. Fresh tender root ginger available during the monsoon months is best suited for this pickle. 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.Preparation Time: 15 mins.Maturing Time: 8 to 10 days.Cooking Time: Nil.
Makes 2 cups.
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