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Saturday, January 4, 2014

Lemon Pickle / Nimbe Hannu Uppinkayi

Ingredients:
50 medium sized Lemon / Nimbe Huli
3 cups Table Salt

Recipe:
Clean and wipe the lemons using a clean cotton cloth.


Cut them into medium sized pieces as shown in the picture below.

Add salt and mix them well.

Keep this in an airtight container and mix this once in a week using a dry spatula for next 3-4 weeks. Store this pickle in a clean porcelain/glass/plastic airtight jar. It goes well with rice.