How to Make Pickled Lemons
Pickles are very important part of Indian meals. If it can be made with the right proportion of ingredients it can be kept for months. Pickled Lemons are one of the most popular pickled food in India. It can be made in different methods. Here 3 methods are given to make the mouth watering lemon pickle.
Pickled Lemon: – Recipe no. 1:-
Ingredients:
25 Lemons
6 tablespoons Salt
Method:
Prick the lemons with a sharp needle. Take a jar and Put the lemons in the jar with salt for one month in the sun till the lemons turn slightly golden brown. This pickle can be kept for two years .
Recipe no.2:
Ingredients:
- 1 dozen thin-skinned lemons
- ½ cup pickling salt
- red chili powder (to taste)
- 2 tsp turmeric
- ¼ tsp fenugreek seeds (coarsely ground)
- ½ tsp mustard seeds
- 6 tbsp of oil
Method:
Wash the lemons and dry thoroughly, any hint of water or moisture will spoil your pickle. Cut the limes in quarter wedges and set aside. Now take a large mixing bowl and combine the salt with the red chili powder and turmeric. Add the lemon pieces and coat thoroughly. Cover it and set aside for at least 30 minute. Now take a pan and heat the oil. Carefully add the mustard seeds. Once the mustard seeds have stopped “popping”, reduce the heat to low. Now add the fenugreek seeds. Stir and remove the pan from the heat.
Let it cool. When thoroughly cooled, add the seasoned oil mixture to the marinated lemons. Mix well to combine and store in sterilized glass jars. Leave it for a week. Your lemon pickle is ready. Keep it in Refrigerator and enjoy with any Indian meal.
Recipe no. 3:
Ingredients:
- 1 kg Lemons
- 250 grams Salt
- 2 teaspoons Turmeric
- 3 teaspoons Red chili pepper
- 125 grams Ginger (scraped and sliced)
- 1 cup Vinegar
- 125 grams Green Chilies
- 4 teaspoons fenugreek
- 4 teaspoons Mustard seeds
- 2 level teaspoons asafoetida
- 1 1/2 cups Mustard Oil
Method:
Cut all the lemon into small pieces. Mix salt with lemons, keep in the sun for 15 days in the jar and shake it daily. Now take a pan and heat oil till smokes. Remove it from the fire and cool a little. Add asafoetida, fenugreek and mustard seeds in it and fry a little.
Add vinegar, ginger in it and mix them well. Now add Green chillies, chilli powder and lemons. Mix all the ingredients and put it in a sterilized jar. Keep jar in the sun for 15 days and your pickle will be ready to eat.
The Author:
Bineeta kar
