Lemon Pickle

1. Grind chillies.

2. Wash and dry lemons.

3. Cut them in convenient sizes.

4. To the chillies, add salt, vinegar and lemon sections.

5. Toss well.

6. Pack in a clean jar.

7. At intervals of 6 weeks, mix together half a cup of vinegar and 2 tbsp.

8. of salt.

9. Pour this over the lemon pickle and stir into a bottle having a knife blade.

10. Re-cap the bottle.

11. Note: More vinegar and salt must be added if it appears to be drying out.

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Nutrient	Quantity
Total fats	4.9971 g
Protein	197.8871 g
Energy	889.4927 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1699 g
Water	784.5525 g
Calcium, Ca	1179.3274 mg
Niacin	10.9937 mg
Vitamin A, RAE	299.829 g
Riboflavin	1.4991 mg
Sodium, Na	679.6124 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1499 g
Total lipid (fat)	4.9971 g
Fatty acids, total saturated 16:0	0.8995 g
Choline, total	649.6295 mg
Fatty acids, total saturated 18:0	0.3498 g
Fatty acids, total saturated 20:4 undifferentiated	0.5197 g
Vitamin B-6	1.1993 mg
Selenium, Se	167.9042 g
Ash	11.9932 g
Fatty acids, total saturated 18:1 undifferentiated	0.7296 g
Copper, Cu	2.4986 mg
Thiamin	1.1993 mg
Retinol	299.829 g
Iron, Fe	13.992 mg
Phosphorus, P	1798.974 mg
Folate, total	149.9145 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2299 g
Cholesterol	499.715 mg
Fatty acids, total saturated 18:2 undifferentiated	0.3298 g
Fatty acids, total saturated 14:0	0.02 g
Zinc, Zn	9.9943 mg
Fatty acids, total polyunsaturated	1.699 g
Vitamin A, IU	999.43 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1199 g
Folate, DFE	149.9145 g
Vitamin B-12	9.9943 g
Vitamin K (phylloquinone)	0.9994 g
Fatty acids, total saturated	1.2693 g
Fatty acids, total monounsaturated	0.8795 g
Folate, food	149.9145 g
Vitamin E (alpha-tocopherol)	4.9971 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3298 g
Magnesium, Mg	199.886 mg
Potassium, K	2298.689 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	12	0	0	0
Salt	1	0	0	0
white vinegar	1 bottle	0	0	0
red chile	1 kg	889.4927	0	4.9971