Lemon Ginger Pickle
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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.
- 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.
This recipe was contributed by sumagandlur on 27 Dec 2003
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