नींबू की निमकी | Medicinal lemon Pickle | नींबू का औषधीय अचार | Oil-less Spice-less instant pickle
The practice of preserving lemons by brining is a longtime staple in Indian and Moroccan cuisine and is an anchor of many traditional recipes.
Ah, lemons. Pretty to look at and incredibly versatile, my kitchen is rarely without them. Juiced, sliced or zested, the zing lemon brings to any dish has been appreciated for centuries. Of course, like so much of the produce that comes my way, it was only a matter of time before it found its way into the pickling brine.
Lest pickling lemons seem like an innovation, the practice of preserving lemons by brining is a longtime staple in Indian and Moroccan cuisine and is an anchor of many traditional recipes, most notably used in tagines. The minced rind of preserved lemons can be used in almost as many ways as the lemon itself. The unusual sweet and salty citrus of preserved lemon can be used to brighten soups, stews, sauces, stir-frys, salads or in marinades for fish, chicken or beef.
Meyer lemons lend themselves well to the process due to their thin skin and sweetness, but any fresh lemon will stand up to salty brine. Lemons with a particularly thick skin may be blanched before brining to remove sorme of the bitterness in the pith, but it isn’t required. Once you’ve tried your hand at preserving lemons, consider experimenting with the addition of bay leaves, peppercorns or coriander seeds to add complexity to this special ingredient.
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How to Make Tasty Lemon Pickle Lemon Pickle Recipe (Indian Lime Pickle) Nimbu ka achar kaise bnaye
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