lemon pickle

Easy pickle made with lemons or lime, spices, oil and garlic. Lemon pickle is a popular condiment from Indian cuisine. It goes well in any Indian meal.

Lemon pickle

lemons ((4 large))

lemon juice ((from 4 large lemons))

salt ((adjust

turmeric

oil ((add more if needed))

mustard seeds ((optional))

red chilies ((optional))

garlic (crushed (optional))

⅛ teaspoon asafoetida ((hing) (optional))

Optional - If using fenugreek seeds, roast 1 tsp seeds on a low heat until they turn fragrant and deep golden in color. Cool this and powder finely. Measure ½ to 1 tsp powder for this pickle and set aside.

Rinse the lemons well until running water and wipe dry with a clean cloth. Air dry them preferably overnight to ensure they are moisture free.

Ensure the chopping board, knife, bowls, spoons and pickle jar are clean and moist free. Do not use moist surfaces or cutlery while you make the pickle to avoid spoilage.

Chop the lemons to desired sizes and deseed them gently with a small fork or a knife.

Extract the lemon juice from the rest of the lemons and discard the seeds.

Spread the chopped lemon pieces on a clean tray and sun dry them for at least 5 hours. If you do not have sunlight, then put the tray in the oven and turn on the oven at 60 to 70 C (140 to 160 F), at the lowest possible settings in your oven for 2 hours, shake the tray after 1 hour. Keep the oven door ajar (little open) through out to avoid moisture building up inside.

At the same time, spread red chilli powder, salt and turmeric in a tray. Keep it in the sun for 1 hour or in the oven for 40 mins. Also keep the lemon juice. If keeping in the sun, spread a thin muslin cloth over the bowl of lemon juice.

Preparation

Before you make the pickle, cool down all of the ingredients. This step is very important. They will become warm or slightly hot after keeping in the sun/ oven.

Add the lemon pieces to a clean glass or ceramic bowl or jar.

Pour the lemon juice, add 1 tbsp salt and turmeric.

Cover and rest it for 1 to 2 days at room temperature in a dry clean place. Avoid keeping this in a humid atmosphere like in kitchen. Keep it in the living.

Stir the lemon pieces together with chilli powder and ½ to 1 tsp methi seeds powder. Cover and set aside.

Heat oil in a pan until hot enough. Then add mustard, red chilies and crushed garlic.

Turn off when the garlic is fried to crisp and golden. Add hing and cool down the oil completely.

Pour half of the oil to the lemon pickle and give a good stir. Taste it and add more salt and chilli powder if needed.

Transfer this to a glass bottle. Pour the remaining oil over the pickle.

Press down the pickle so the oil floats on top. Ensure there is a layer of oil over the lemon pickle as this helps in a good shelf life.

Cover with a lid and refrigerate the lemon pickle for better shelf life.

It takes 10 to 20 days for the lemon pieces to be ready. When the pickle is ready, the lemon pieces will soften.

Always use dry spoons to serve the pickle. Wipe clean the sides of the jar with a clean tissue after every use. Ensure most of the lemon pickle is under the oil at all times. This helps in preserving the pickle for longer.

How to make lemon pickle

https://www.youtube.com/watch?v=uP0acGsSLVc

Lemon Pickle is a traditional Indian condiment made with lemons or lime, salt, chili powder and oil.

If you like to try this recipe, read the complete recipe, details of shelf life, how to store it for longer time etc on my blog post. Here is the link
https://www.indianhealthyrecipes.com/lemon-pickle/

Lemon Pickle Recipe (lime pickle)

This easy and oil-free lemon pickle recipe is a bright, tangy condiment for enjoying with your favorite Indian meals. Homemade spiced lemon pickle is made with 4 simple ingredients, and is naturally low-fat, gluten-free, and vegan-friendly.

Lemon Pickle | No Oil Lime Pickle (4 Ingredients)

lemons (or 6 to 7 medium sized lemons)

ajwain ((carom seeds))

salt

red chilli powder (or cayenne pepper)

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 keeping 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. If the seeds remain in the lemon, then simply let them be. No need to remove them.

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.

Making spice mix

Now with your fingers or a small spoon stuff this spice mix in each lemon. Set aside.

Place the lemons in a clean glass jar. You can sun dry 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&#039;t spoil during the pickling process.

Cover with a lid and keep the jar in sunlight for 4 days. Every day shake the jar.&nbsp;

The tangy lemon pickle will be ready after 4 to 5 days and then you can serve it with your meals.

Stuffing the mixed spices

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.

Storage

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Lemon pickle

Lemon Pickle | No Oil Lime Pickle (...

Top 2 lemon pickle recipes from across the web

The most viewed lemon pickle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon pickle

Lemon Pickle | No Oil Lime Pickle (...

The most viewed lemon pickle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine