Orange Peel Pickle Recipe

Recipe By Slurrp

Orange peel pickle is a tangy and flavorful condiment made from the peel of oranges. The peel is first blanched to remove any bitterness and then marinated in a mixture of spices, vinegar, and sugar. This pickle is a great way to use up leftover orange peels and adds a zesty kick to sandwiches, salads, and curries. It can be stored in a sterilized jar for up to a month and makes a delicious addition to any meal.

4.2
10 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Orange Peel Pickle
plan
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ingredients serve

Ingredients for Orange Peel Pickle Recipe

  • 0.80 Peel Oranges
  • 0.40 tablespoon Oil
  • 1/5 teaspoon Mustard Seeds
  • 1/10 teaspoon Fenugreek Seeds
  • 2.20 Leaves
  • 1/10 teaspoon Turmeric Powder
  • 1/5 teaspoon Red Chili Powder
  • 1/5 teaspoon Salt
  • 0.40 tablespoon Sugar
  • 1/10 cup Vinegar

Directions: Orange Peel Pickle Recipe

Cooking Directions

  • STEP 1.Wash and peel the oranges, making sure to remove any white pith.
  • STEP 2.Blanch the orange peels in boiling water for a few minutes to remove bitterness.
  • STEP 3.Drain the peels and cut them into thin strips or small pieces.
  • STEP 4.In a pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves.
  • STEP 5.Once the seeds start to splutter, add the orange peels and sauté for a few minutes.
  • STEP 6.Add turmeric powder, red chili powder, salt, and sugar to the pan and mix well.
  • STEP 7.Pour vinegar into the pan and simmer the mixture for about 10 minutes.
  • STEP 8.Remove from heat and let the pickle cool completely before transferring it to a sterilized jar.
  • STEP 9.Store the pickle in a cool, dry place for at least a week before consuming to allow the flavors to develop.
  • STEP 10.Serve the orange peel pickle as a condiment with sandwiches, salads, or curries.

Cooking Tips

  • Make sure to remove the white pith from the orange peels as it can be bitter.
  • Adjust the amount of red chili powder according to your spice preference.
  • Sterilize the jar by washing it with hot, soapy water and then boiling it for a few minutes.

Storage and Serving

  • Store the orange peel pickle in a sterilized jar in a cool, dry place.
  • Allow the pickle to mature for at least a week before consuming for the best flavor.
  • Serve the pickle as a condiment with sandwiches, salads, or curries.
Nutrition
value
20
calories per serving
1 g Fat< 1 g Protein2 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    < 1g
  • Carbs
    2g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    2g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    10mg
  • Iron
    < 1mg
  • Vitamin A
    23mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    5mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    4mg
  • Manganese
    < 1mg
  • Phosphorus
    4mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp