Lemon Pickle Recipe Shimla Style
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🍋 Oil-Free Lemon Ginger Pickle
CUISINE
IndianSERVINGS
1 jarPREP TIME
15 minutesFERMENTATION
2 weeks (refrigerated)This lemon ginger pickle is a simple, oil-free and spice-free home remedy that doubles as a digestive and a delicious side. It’s a traditional recipe often consumed during nausea, indigestion, or when you want something tangy and comforting.
When you have a stomach bug or feel nauseous, just chewing on a lemon skin from this pickle offers quick relief!
🍽️ Ingredients
- 6 large lemons
- ½ tsp turmeric powder
- 3 tbsp fresh tender ginger (peeled & finely chopped)
- Salt to taste
- 2 cups water
👨🍳 Method
- Wash lemons thoroughly and cut them into big pieces.
- Boil water in a pan. Add salt and turmeric powder.
- Once the water is boiling rapidly, add the lemon pieces and let them cook for 1 minute.
- Add chopped ginger and mix everything well.
- Transfer the mixture into a sterilized glass jar. Push down the lemons and ginger so that they are submerged, ensuring a layer of liquid sits on top.
- Seal the jar and refrigerate. Let it sit for at least 2 weeks before using. The flavor will deepen over time and it stays good indefinitely when kept refrigerated.
💡 Storage & Tips
- Always use a dry spoon when taking the pickle out to maintain shelf life.
- Keep the pickle submerged in its own juice to avoid spoilage.
- Refrigeration is essential as there are no preservatives or oil used.
- Perfect side dish with khichdi, curd rice, or plain dal.
Note: This is a non-fermented, semi-instant pickle that turns tangier with time. You’ll love how refreshing and therapeutic it feels!