Nimbu Adrak Ka Achaar Recipe

This quick recipe of one of the easiest and most economical pickles to make and is used by most punjabi households. Lemon juice and salt act as a preservative in this recipe. Fresh tender root ginger available during the monsoon months is best suited for this pickle. Choose lemons that are firm with a smooth, shiny yellow skin and wash them thoroughly before pickling them. The pickle is ready to eat after 10 days. This bitter pickle is surprisingly good with rich spiced dishes. I suggest you also try it out with paneer stuffed green pea parathas.