Lemon Pickle 2

A sweet, spicy, and tangy pickle made with whole lemons, sugar, and Indian spices — perfect for long-term preservation and to enhance everyday meals.

Ingredients

1. 1 kg lemons
2. ½ kg sugar
3. 1 tsp asafoetida (hing)
4. 4 tsp red chili powder
5. 2 tsp turmeric powder
6. ¾ cup salt

Instructions

1. Prepare the Lemons

   • Wash and dry the lemons thoroughly to remove any moisture.
   • Cut each lemon halfway through, ensuring not to separate the halves completely.

2. Stuff and Cure

   • Fill each lemon with a mixture of salt and turmeric powder.
   • Place the stuffed lemons in a clean, airtight glass jar.
   • Seal the jar and keep it in a warm place for about one month.
   • During this time, the lemons will release their natural juices and soften.

3. Drain and Cut

   • After one month, open the jar and carefully drain the lemon water that has collected.
   • Cut each lemon into four small pieces for even flavor absorption.

4. Prepare the Spice-Sugar Mixture

   • In the drained lemon water, mix asafoetida, red chili powder, and sugar.
   • Stir well until the sugar is completely dissolved and forms a spiced syrup.

5. Combine and Store

   • Pour this prepared syrup back over the cut lemons in the jar.
   • Mix gently to ensure all lemon pieces are coated with the spicy-sweet mixture.
   • Seal the jar tightly (cork or screw-top lid) to preserve freshness.

6. Mature and Serve

   • Let the pickle mature for at least a week before serving for best flavor.
   • Serve with parathas, rice, or curd dishes for a delightful tangy twist.

Note: This pickle can be stored and enjoyed for up to two years when kept in a clean, airtight jar.