Sweet lemon pickle
This sweet and tangy pickle is oil free, and good for digestion. ICleanliness is of utmost importance while making pickle in order to avoid fungal formation in the pickle.
Servings Prep Time
1kg 15minutes
Passive Time
one and halfmonths
Servings Prep Time
1kg 15minutes
Passive Time
one and halfmonths
Ingredients
Instructions
  1. Wash all the lemons properly, and then pat dry using a clean kitchen cloth.
  2. Cut all the lemons into four equal parts. Squeeze the juice out of half of the lemon slices, and keep the juice separately. Add the peels back to rest of the slices. Add salt to the slices and mix well.
  3. Transfer these slices to a sterilized glass jar. Add lemon juice that was kept aside. Close the lid of the jar tightly and keep it in a warm place. Let it rest for about a month or till the lemon peels become soft. Stir the pickle everyday using a clean tablespoon. You can also shake the jar vigorously instead of stirring (if there is enough space in the jar for the contents to get shaken). Every time close the lid of the jar tightly.
  4. After one month, pour out the pickle onto a large clean bowl. Add sugar and all the spices that are mentioned in the ingredient list above. Don’t forget that we have already added salt. Taste the pickle and adjust amount of salt and sugar according to your taste. Close the lid tightly and once again keep the jar in warm place, stirring the pickle in a day or two.
  5. The pickle will be ready after three to four days. Enjoy it as an accompaniment with your meals. It is considered a good accompaniment to aloo ka paratha.
Recipe Notes
Tips:
  • Preferably use lemon with thin skin. Thicker skin will take more time to soften up.
  • Taste the pickle while adding black salt, as we have already added common salt to it. Add only as much as required.