Lemon Pickle Making tips: When the lemon season arrives, the first thought that comes to our mind is why not make lemon pickle, so in today’s recipe, we have brought you a very tasty lemon pickle recipe, which is not only tasty to eat but also very beneficial for our health.
If you are also searching for such a recipe, then you are at the right place. In today’s article, we have brought you a lemon pickle recipe by a very simple method, which will maintain the taste in the food as well as our health, so let’s know.
Ingredients for making lemon pickle :
- Lemon—1 kg (fresh and without stains)
- Salt—100 grams
- Turmeric—2 teaspoons
- Red chili powder—2 tablespoons
- Fennel—2 tablespoons
- Fenugreek seeds—1 tablespoon
- Black salt—1 teaspoon
- Asafoetida—1/2 teaspoon
- Jaggery—250 grams (chopped)
- Mustard oil—200 ml.
Method of making lemon pickle :
Wash the lemon thoroughly and dry it. Then cut it into 4 pieces and remove the seeds. Mix salt and turmeric in the cut lemon and keep it in the sun for 7-10 days in an airtight container. Stir once every day. Lightly roast fennel and fenugreek and grind them coarsely. Add asafoetida, black salt, and red chili powder to it.
Melt the jaggery by adding some water in a pan and let it cool. Add the prepared spices and melted jaggery to the lemon kept in the sun. Mix well. Finally, pour the heated and cooled mustard oil on top. Fill the pickle in a clean glass jar. Keep it in the sun for 7-10 days so that it ripens well. Then use it for months. Always use a dry and clean spoon. Store in a cool and dry place. If kept in the sun from time to time, the pickle will last for a long time
