Not spicy Lemon Pickles - Nepali Food Recipes

Not Spicy Lemon Pickles (Achar)

Lemon Pickles, also known as Nimbu Ko Achar, is a popular, flavorful condiment in many cuisines, particularly Indian. This version only used lemon and salt. An ideal pickle to accompany a rice-based dish.

2 days

Easy

Ingredients

For how many kilos?

Ingredient 1

Ingredient 2

Directions

Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.

Peel the lemon and cut them into small pieces.

Place them on a tray and let them dry in the sun for 5 to 6 hours.

Put the dried lemon in a bowl and add the salt. Mix everything together.

Cover the bowl with a cloth and let it rest for 1 day in a dry place.

Transfer the lemon pickles to a glass jar and cover with a lid.

Place the jars directly in the sun for a week to allow the lemons to ferment.

Ready! Enjoy the pickles as an accompaniment to many dishes: rice dishes, pasta dishes, meat dishes, vegetable dishes, buckwheat porridge (dhindo), maize porridge (makai ko dhindo).

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