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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.
Storage upto 1 year: At room temperature.Preparation Time: 15 mins.Maturing Time: 20 days.
Makes 3 cups.
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This is a beauty. Love the tangy and sweet taste of the juice.
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.
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