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.
