How to make Instant Lemon Pickle/Oil Free Pickle? - Video
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Pickles are the preserved food items and served as a
condiment in Indian cuisine. We are really lucky to taste different unique flavoured
pickles as Indian pickles vary at every region and are cooked from wide range
of vegetables and fruits, spices and edible oils. From the list of Indian
pickles, Lemon pickle is one the of easiest and simple.
There are different lemon pickle recipes, like either the
fresh citrus fruit is blended with spices or the citrus fruit boiled with
spices. In the first methodology you will have to wait for a month for the
pickle to be ready, while in second way the pickle is instant ready.
Here is a recipe on instant lemon pickle.
Ingredients
- 10 medium sized lemons
- 10 green chilies
- One bowl table salt or crystal salt
- Turmeric
Procedure:
Clean and wash lemon and green chilies.
Chop lemon quarterly and tiny chop the green chilies.
In a vessel, add bowl full of salt and 1/2 cup water. I have made use of crystal salt.
Boil water till salt dissolves. Salt does not dissolve
completely as the water quantity is much lesser compared to amount of salt.
After about 5 to 6 minutes when half the amount of salt is dissolved,
add the chopped lemon and green chilies to the boiling water.
The lemon spreads all its juice filling the entire vessel.
Keep boiling till you find the lemon peels and green chilies boiled and
turned brownish. This might take around 15 more minutes. Also the left out salt gets dissolved in lemon water.
Add a pinch of turmeric while boiling; this is just to act
as a coloring agent.
When the lemon is completely boiled, switch off the flame. Pour into an moist free glass bottle after cooling.
Do not panic when the boiled mixture is watery. Once it attains room temperature, it turns to be sticky
and thick syrup. After the solution is thickened, your lemon pickle is perfect
at this state.
You can serve immediately or keeping it aside for 2 days
tastes great.
How To make Instant Lemon Pickle/Oil Free Pickle? - Video
Remember:
1) Do not pour loads of water at the first step as it makes the pickle watery. Lemon releases enough citrus juice which is sufficient for further boiling.
2) You can add ginger and asafetida while boiling.
3) Store lemon pickle in an air tight glass container. Plastic
bottles are unhygienic and unsafe for storing food.
4) Water spillage spoils the pickle causing fungal attacks.
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