Quick Oil-free Ginger-Lime Pickle
Nimbu Adrak Ka Acchar
Posted By Savita
Ginger Lime Pickle (Nimbu Adrak Ka Acchar) is a famous Indian Style, Oil-Free pickle. Ready in no time, this tangy and spicy pickle is most enjoyed with Indian Wheat Paratha for breakfast. Mouthwatering good!! In my hometown, season of orange and lemon blossom is the time of preserving these beautiful gifts of nature. Pickling is the most common form of preserving in India. Indian pickles have lots of variety and we use various kinds of spices and aromatics to enhance taste and life of pickles. This one is oil-free Ginger-Lime Pickle, if you have bought stock of fresh lemons from farmer's market then do not worry, you can use lemons instead of limes in this recipe too. Make sure limes or lemons are fresh and not patchy. This is how it looks when ready to eat. Mouthwatering!!! Consume Ginger Lime Pickle within 1 month of making. No need to refrigerate unless you like chilled pickles. For longer shelf-life, replace lime juice in pickling liquid with oil (mustard or olive oil) and keep air tight container under direct sunlight for at least 1 month every day and resist your temptation...
Total Time: Prep Time: Cook Time:
- 7 Lime (Frsh bright colored with no brown patches)
- 200 Grams Ginger (Fresh Ginger Root)
- 5-6 Serrano pepper (Totally Optional, pickled peppers will have less sharp bite.)
- 1 tbsp Salt
- 1 tbsp Black Pepper (Whole Peppercorns or (1/2 tsp) powder)
- 1. Slice ginger, pepper and 5 of limes to very thin bite size slices. Juice two remaining lime to make pickling liquid.
- 2. In a sterilized glass jar, add lime, ginger, serrano pepper, salt, black pepper and squeeze juice of two-three limes into the pickle. Press it with wooden spoon so that all ingredients are soaked in lime juice. Seal the jar and keep it in sun every day for 10 days.
- 3. Ginger will turn pink with pickling and lime pieces will be pale in color. Pickle is ready to serve with grilled meats, fried rice or just nibble it as is.