Posted By : I am Fresh
11 Feb, 2022 11:37 AM
Cooking Time : 15 Minute
Ingredients
Instructions
Firstly rinse the lemons very well in water. Then place them in a clean plate or kitchen towel and let them dry naturally at room temperature.
You can even wipe dry them very well with a clean kitchen cotton towel or napkin.
Before beginning with the recipe making, do make sure that your hands, chopping board, knife, kitchen towels, bowls, spoons, and jar are clean and moisture-free.
Later take each lemon and cut four sides but keep the lemon intact and whole. Do not cut through completely. Cut all lemons this way.
Squeeze a bit of juice – about ¼ to ½ teaspoons from each lemon piece into a bowl. But do not squeeze the lemons too much – you want them to keep their shape and fullness.
Set the bowl of lemon juice aside to use later. Adding some lemon juice helps to preserve the pickle.
If the seeds drop when you squeeze the juice, then remove them with a small spoon and discard them. If the seeds remain in the lemon, then simply let them be. No need to remove them.
Making Spice Mix
In another plate or bowl, take 1 tablespoon carom seeds (ajwain), ½ tablespoon red chili powder, and 1 tablespoon salt.
Mix very well and set aside.
Stuffing The Mixed Spices
Now with your fingers or small spoon stuff this spice mix in each lemon. Set aside.
Place the lemons in a clean glass jar. You can sundry the empty jar for 1 to 2 hours if you want.
Now remove the seeds and pour the lemon juice which was in the bowl in the jar.
Add leftover spice mix if any on the stuffed lemons in the jar.
Sprinkle some salt (about ½ to 1 teaspoon) all over the lemons. This is essential so that the lemons don't spoil during the pickling process.
Cover with a lid and keep the jar in sunlight for 4 days. Every day shake the jar.
The tangy lime pickle will be ready after 4 to 5 days and then you can serve it with your meals.
Storage
Store the lemon pickle in an air-tight jar in your refrigerator. Do not keep it at room temperature. When you want to serve, remove it with a clean dry spoon. Close the lid of the jar and keep it back in the refrigerator. This lemon pickle keeps well for a month when refrigerated.
