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Lemon Pickle Recipe

   
 

Recipes in English >> Achar / Pickle Recipes >> Lemon Pickle

   
 


 

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bullet Lemons (nimbu), washed, wiped, slit in
Quarters without separating the pieces 2 kg
bullet Juice of lemons (nimbu) 1 kg
bullet Sugar 1 cup / 150 gm
bullet Black salt (kala namak) 250 gm
bullet Black cardamoms (badi elaichi) 25 gm
bullet Black peppercorns (sabut kali mirch) 15 gm
bullet Dry red chillies (sookhi lal mirch) 25 gm
bullet Cumin (jeera) seeds 2 tbsp / 12 gm
bullet Black cumin (shah jeera) seeds 2 tbsp / 12 gm
bullet Carom (ajwain) seeds 15 gm
bullet Asafoetida (hing) a pinch
bullet Ginger powder (sonth) 100 gm
  • Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder. Mix 1/2 cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
  • Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice. Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally. This pickle aids digestion and can stay for up to 25 years.
  • Time:
    Preparation time: 2 weeks


 

 
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