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Lemon Pickle
Ingredients
| Ingredient | Weight/Measure |
| Lemon | 1 kg |
| Sugar | 500 g |
| Salt | 150 g |
| Black salt | 50 g |
| Carom seeds (Ajwain) | 15 g |
| Black pepper | 10 g |
| Cumin seeds (Jeera) | 10 g |
| Cloves (Laung) | 02 g |
| Cinnamon (Dalchini) | 02 g |
Method
- Select fully ripe lemons and wash thoroughly.
- Spread on a muslin cloth and allow them to dry completely.
- Cut all the lemons in four parts , keeping the bottom attached (so the quarters remain connected at the base).
- Roast the Carom seeds, Black pepper, Cumin seeds, Cloves, and Cinnamon slightly and grind them separately to a coarse powder.
- Add salt, sugar, black salt, and the roasted spices to the lemon cuts and mix properly.
- Pour the pickle into a clean, dry, and sterilized jar.
- Keep it in the sun for 7-8 days (shaking or stirring daily is recommended).
Jar it, sun it, savor it – pure homemade lemon pickle bliss!
(Garden to Kitchen, Vigyan Prasar)
