Citron, fresh ginger, green chillies and pink Himalayan salt. Pickling time!!
The recipe for citron pickle requires very few ingredients.
1 large sized citron/narthangay/big green lemon
10 green chilies
A large pice of ginger
2 tablespoon Rick salt or pink salt
Method
Wash, wipe and cut citron into thin slices.
Slit green chilies
Remove the skin and chop ginger into one inch long slices.
In a glass bottle or jar, add all the above ingredients, mix in rock salt. Gently toss, so that all the ingredients mix well.
Store in a cool dry place, gently toss for two days, you can start using them with curd rice or rice kanji.
Shelf life is for about two weeks if kept in airtight containers.
Use wooden spoon to take the pickle out for better shelf life.
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