Sweet Lemon Pickle


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This is the most popular of all pickles. It is a household remedy to counteract indigestion. My grandmother used to make a lemon pickle which, if I remember correctly, took months to mature. The lemon pieces were sour, spicy, sweet and pungent - all flavours embedded in one piece of lemon. One tiny bite would tickle your taste buds but leave them completely refreshed. The essential of making the perfect lemon pickle is the correct proportion of salt, lemons and lemon juice and of course most importantly adequate sunlight. The lemons in the pickle jar have to be stirred occasionally. After the lemons have matured in the sun, the correct amount of sweetness is to be added. In this recipe, I have used both sugar and jaggery. As in most sweet pickles, chilli powder is to be added at the end of the pickling process. When I refer to lemons in this recipe, I actually mean limes. Because lemons are not available in India, the terms limes and lemons are used inter-changeably in India. The pickle can be safely stored for upto one year.

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Storage upto 1 year: At room temperature.
Preparation Time: 
Maturing Time: 20 days.
Makes 3 cups.
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Ingredients


11 (approx. 500 grams) lemons
100 gms salt
1 tsp turmeric powder (haldi)
2 cups (500 grams) sugar
1 1/2 cups (250 grams) grated jaggery (gur)
1 tbsp chilli powder

Method
  1. Wash the lemons and wipe them dry using a dry cloth.
  2. Squeeze out the juice of 5 to 6 lemons to get approx. ½ cup of lemon juice. Cut the remaining lemons and lemon skins into quarters. Keep aside.
  3. Place the lemon quarters and squeezed out lemon skins in a sterilised glass jar.
  4. Mix together the lemon juice, salt and turmeric powder and pour this mixture over the lemons.
  5. Press the lemons in the jar tightly so that the lemon juice covers the lemon pieces.
  6. Cover the jar with a lid and place it under the sun for 10 days or until the lemons are soft and give way under the pressure of your thumb. Toss the contents of the jar occasionally.
  7. Add the sugar and jaggery and toss well.
  8. Leave aside for 8 to 10 days or until the sugar has dissolved, stirring the contents of the jar occasionally.
  9. Add the chilli powder and mix well.
  10. This pickle can be stored for upto 1 year in a cool dry place.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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 on 14 Mar 14 04:35 PM


This is the first time I made pickle at home inspired by your recipe. I was looking for some oil free recipe and with natural ingredients like gud. I tried this recipe. It came out so good...my hubby gave me great compliment...that it is just like store bought. Everything perfect... thanks for such wonderful recipe!!! A must try!!!
 on 16 Mar 13 12:07 PM


This is a beauty. Love the tangy and sweet taste of the juice.
 on 03 Mar 12 06:56 PM


Simplicity of ingredients coupled with patience - its a wonderful recipe. I've had to tweak the recipe a bit for convenience. All the same thank -you Tarla aunty for sharing this.