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How make Simple Pickle | Lemon Pickle Recipe |Easy Pickle Recipes

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Lemon Pickle

A pickle lover would have this pickle with idly,dosa or even rasam rice sometimes even chapathis This is my mom’s recipe and here is how she prepares in the most authentic way in India. I have already shared her lemon pickle recipe with hot chilies but a reader wants the authentic way of lemon pickle so i decided to post my mom’s method here. It is usually prepared once in a year and is preserved in a dry porcelain jar or a glass jar. This pickle stays fresh for at least a year if we handle it properly.

How make Simple Pickles | Lemon Pickle Recipe | Easy Pickle Recipes
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Author : Premalatha Aravindhan   Category :  condiments    Prep time: 3-4 days cooking Time: 30 Mins  Cuisine : South Indian
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Ingredients:mid
20  Lemons ( I used Indian lemon)
2 tsp Turmeric powder
1/2 cup Sesame oil
1 tbsp Mustard seeds
2 and 1/2 tbsp Salt
To Make Pickle Powder:
15dry red chillies
1/2 tbsp methi fenugreek seeds
1/4 tsp Asafoetida

Method:
Lemon Pickle

  • Wash the lemon ,pat and dry them nicely using a kitchen towel.

Lemon Pickle

  • Cut the lemon into two,take out the seeds and then cut it further into 2.
  • Remove the seeds using the knife edge otherwise the pickle tastes bitter.

Lemon Pickle

  • Take a clean bottle,make sure that the bottle should be moist.If possible keep the bottle in sunlight for 1 hour and then use it for pickling.
  • Drop the lemon pieces inside the bottle and then add the turmeric powder and salt.

Lemon Pickle

  • Mix well,keep it under the sunlight form morning to evening.
  • Repeat placing the pickle under sunlight for 3 more days.Now the pickles could have turned a little pale and started soaking.You can see that it started leaving out the juice and its skin also becomes soft.

Lemon Pickle

  • Now dry roast the chillies,hing and mustard seeds.Powder it in mixie.

Lemon Pickle

  • Drop the powder and mix well.Always use dry ladle to mix the pickle.
  • Keep this pickle for a week ,by mixing it at least 2 times a day.After a week you can find that the lemon becomes soft.
  • Now heat oil in a kadai and temper mustard seeds,let it to splutter.Drop the processed lemon pickle into the kadai and mix well with oil.Leave it for just minute and then remove it from the flame.
  • Let it cool for sometime.Then transfer it into a bottle.Again keep the bottle in sunlight for 1 more week and now it is ready to use.

My Notes:

  • Make sure that the containers and spoon you are using should be dry.
  • Take care while dry roasting the fenugreek seeds and red chillies.If it burns,will make the pickle bitter.
  • I didn’t use vinegar in this recipe,if you are going to use the pickle for more than 6 months then add a tbsp of vinegar. If you handle it properly vinegar is not required.
  • No need to keep the pickle in hot sunlight, just keep it inside the house where you get sunlight.
  • Whenever you are taking the pickle for serving just mix it from top to  bottom and then take the required quantity so that more oil will not come to the spoon.

Lemon Pickle
Have a Nice Day!!!

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Comments

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