use of lemon peelImage Credit source: Getty Images
Lemon Peel Pickle: Often, after using lemon juice, people throw away its peels, considering them useless. But do you know that these peels can be used in making many delicious things. Pickles made from lemon peels are especially liked in Indian kitchen. Its sour and spicy taste doubles the pleasure of eating. Not only this, the nutrients present in lemon peels are also considered beneficial for the body.
Homemade pickle is as tasty as it is and it also lasts for a long time. Making pickle of lemon peels is also very easy and it does not require much ingredients. This pickle, prepared with the right mixture of spices and oil, tastes delicious with dal, rice, paratha or even with ordinary food. Let us know the easy recipe for making lemon peel pickle.
Also read: Pack these vegetables for traveling in summer, they do not spoil even after 12 hours!
Lemon Nutrients
Many essential nutrients are found in lemon peels, which are considered beneficial for the body. They are rich in vitamin C, fiber, calcium, potassium and antioxidants. Also, the flavonoids and citric acid present in it can help in detoxifying the body and strengthening immunity. Lemon peels are also considered helpful in improving digestion and keeping the skin healthy. In such a situation, by making pickle out of it, you will not only get amazing taste. Rather, the body will also get essential nutrients.
Lemon Peel Pickle Recipe
Material
2 cups lemon peels 2 tbsp salt 1 tbsp red chilli powder 1 tsp turmeric 1 tbsp mustard (coarsely ground) 1 tsp fenugreek seeds 4-5 tbsp mustard oil a pinch of asafoetida
Method of preparation
First of all, wash the lemon peels thoroughly and dry them. Now cut them into small pieces. Lightly roast fenugreek seeds in a pan and grind them coarsely. Then add lemon peel, salt, turmeric, red chilli, mustard and fenugreek powder in a bowl and mix well.
Now heat the mustard oil and when it cools down, add asafoetida. Mix this oil with spice peels and mix well. Fill the prepared pickle in a clean and dry glass jar. The taste of pickle increases after keeping it in sunlight for 3 to 4 days.
