PICKLED LEMON SLICES
Let’s talk about pickled lemon slices which can be easily made and quickly consumed
iNTRODUCTION
preserved lemons or lemons pickle is a condiment that is common in the cuisines of indian sub continent and morocco
lemons add zingy flavor to any dish
it is delicious and fills you up with vitamin c and b6, iron, magnesium, calcium, antioxidants and dietary fibers
the flavor of pickled lemons is much different than the flavor of fresh lemons
rather than having strong and tart flavor, pickled lemons tasted wonderful as a side dish recipe
you can include these lemon slices with any kind of food be it rice or chapati
so let’s go straight to the recipe
INGREDIENTS REQUIRED FOR PICKLED LEMON SLICES
1. thinly round Lemon slices … 4 to 5 nos.

2. green chillies finely chopped .. 4 to 5 nos. .

3. red chilli flakes … 1 small teaspoon

4. olive oil or till sesame oil .. 1 tablespoon

5. apple cider vinegar … 3 teaspoon

6. jaggery …. 1 tablespoon

7. salt to taste
PROCEDURE TO MAKE THE PICKLED LEMON SLICES
1. take the lemon slices in a vessel
2. add in the green chillies, chilli flakes and salt
3. transfer it in a glass jar
4. now put the oil, vinegar and jaggery and mix it well
5. taste and see whether any spices are to be added accordingly
6. all the lemon slices should be immersed in the liquid
7. keep it for two days outside by stirring frequently so that the spices gets mixed nicely with the lemon slices and then keep it in fridge
pickled lemon slices are ready and enjoyed with meals

do watch my other blog
https://reflectwithsmitha.com/sweet-spicy-chutney-how-to-make-it-easily-for-chaats/
benefits of pickled lemon slices
helps improve our digestion
helps lower your cholesterol levels and improves heart health
Has a healthy dose of pro biotic bacteria
is gut friendly and easier to digest food
so that’s all for now friends
hope you found this content beneficial and that’s mission
until next time, keep smiling
this is your sincere friend smitha signing off
much love …. stay happy … stay blessed … ALWAYS
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