Food Science Universe (FSU)

Preparation of Lime and Green Pepper Pickle (English)

Recipe

I
  • Limes = 1 kg
  • Green Pepper = 1/2 kg
  • Salt = 150 g
  • Ground Red Pepper = 150 g
  • Turmeric Powder = 75 g
  • Mustard Oil = 1 Litre
II
  • Limes = 1 kg
  • Green Pepper = 1 kg
  • Salt = 200 g
  • Turmeric Powder = 20 g
  • Mustard Oil = 500 mL

Procedure

  • Wash the limes and green pepper thoroughly. Let dry.
  • Cut limes and green pepper — limes into quarters and green pepper longitudinally into halves.
  • Mix salt, red pepper and turmeric in a bowl.
  • Coat the cut limes and green pepper with the mixed ingredients, especially on the cut surface and place in a glazed porcelain or glass jar.
  • Shake the jars, close the lids and place on a shelf for 3-5 days. Shake occasionally during this period.
  • After 3-5 days when limes and pepper become soft, add preheated and cooled oil to cover the pickle.
  • Close the jars and use them when required.

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