Pickling is really an elaborated process that involves extra caution and care as pickles need to be preserved for a span of time. Our ancestors must have found the way of pickling to conserve perishable foods for months.
In my last trip to vegetable market, happened to see very big, mango sized limes, insisted by the store keeper I made my mind to buy them. Back in my mind, I was scheming to pickle them in this way which my father-in-law was very fond of.
This particular pickle must be the simplest way of pickling limes. As opposed to sweet lemon pickle or spicy version of it, this lemon ginger pickle makes use of green chillies replacing red ones. Green chillies and ginger are seasoned on to lemon pieces that are marinated in salt and fenugreek powder. It is very important to note that after pickling, this lemon ginger pickle should rest(in airtight container) for a week in order to be ready for use. The lemon pieces would turn soft, pulpy and mushy absorbing all the spices. Then you can enjoy the goodness…
Meet you all with one more interesting recipe. Till then bye.