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Lemon Peel Pickle

Difficulty
Easy
Time required
15 minutes
Lemon peels have multiple uses, can be used for making disinfectants, can be used for skin care, can also be used as body scrubs. Here is an interesting, easy recipe to make the best use of your lemon peels and enjoy this yummy fermented food with your meals.
Ingredients
1. Peels of 15 big lemon
2. Black salt to taste
3. 4 tbsp pink salt
4. 2 tbsp of turmeric powder
5. 1 tbsp of black pepper
6. 2 tbsp of red chili powder
7. 1 tsp of garam masala
8. 1 tbsp of fenugreek seeds
9. 1 tbsp fennel (saunf)
10. 1 tbsp nigella seeds (kalonji)
11. 1 tbsp mustard seeds (rai)
12. 7-8 tbsp of white vinegar/lime juice
Ingredients
1. Peels of 15 big lemon
2. Black salt to taste
3. 4 tbsp pink salt
4. 2 tbsp of turmeric powder
5. 1 tbsp of black pepper
6. 2 tbsp of red chili powder
7. 1 tsp of garam masala
8. 1 tbsp of fenugreek seeds
9. 1 tbsp fennel (saunf)
10. 1 tbsp nigella seeds (kalonji)
11. 1 tbsp mustard seeds (rai)
12. 7-8 tbsp of white vinegar/lime juice
How to make it Healthier
1. Always use a clean spoon, clean hands to take out the pickle, any kind of moisture causes it to develop fungus.

2. While closing the lid, make sure the top is clean and no part is exposed to air, since even that cause it to catch fungus.

3. Lemon juice and Vinegar acts as preservative hence if you think your pickle has less juice, add more on top if it, it will make your pickle last longer.

How to make it Healthier
1. Always use a clean spoon, clean hands to take out the pickle, any kind of moisture causes it to develop fungus.

2. While closing the lid, make sure the top is clean and no part is exposed to air, since even that cause it to catch fungus.

3. Lemon juice and Vinegar acts as preservative hence if you think your pickle has less juice, add more on top if it, it will make your pickle last longer.

Instructions

1. Cut the lemon peels into bite sized pieces, and add them to a glass container with salt.
2. Tip: You can steam the lemon peels or store them in fridge for a few days so that they become a little soft.
3. Roast saunf, methi and kalonji seeds on low medium flame to remove all the moisture and grind them.
4. Take out the lemon peel-salt mix in a bowl and add the ground mixture to it.
5. Add turmeric, rai and black salt to taste, add chili powder according to your taste.
6. Mix all together with clean hands or a clean spoon, make sure the spices cover the peels and stuff them completely.
7. Put the mixture back into the jar. Add the lemon juice without seeds.
8. Mix and keep the top of the lid cleanly closed. Make sure there is no moisture. Keep this for 20-25 days. After that the pickle is ready to eat.

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