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sweet lemon pickle
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4 from 9 votes

Sweet lemon pickle

Fight food waste by storing left-over lemon peels for this pickle.Make it as soon as you have substantial quantity.
Prep Time20 mins
Cook Time20 mins
Resting time20 d
Total Time20 d 40 mins
Course: Pickle
Cuisine: Indian
Keyword: Sweet lemon pickle
Servings: 1 bottle
Author: Gaurav

Ingredients

  • 500 gms lemons/limes around 10 lemons/limes
  • 125 grams jaggery 1 cups

Spices:

  • 2 tbsp. black salt or plain salt
  • ½ tsp. cumin seeds
  • ½ tsp. carom seeds
  • ½ tsp. black pepper
  • tsp. asafoetida optional,avoid if gluten-free
  • 1 piece cinnamon small piece
  • 2-3 pieces cloves
  • ½ tbsp. red chilli powder

Instructions

  • De-seed the lemons before juicing.
  • Cut remaining lemon flesh into smaller pieces to store in a fresh sterilized air-tight glass jar.
  • Toss the lemon pieces with salt,add lemon juice with lemon pieces to the jar before placing out in the sun.
  • For the next 7-10 days, once a day, turn the lemons in the juice with a dry spoon or shake the bottle so that the lemon juice is mixed with the lemon pieces.
  • Once the lemon pieces have turned pale,Powder all the spices,keep it aside
  • Heat jaggery in a large heavy-bottomed pan till it melts,add the spice mix
  • Add the preserved lemon and juice,cook until the mixture starts boiling.
  • Stir with a spatula,turn off after 10 minutes.Allow it cool.
  • Store in the same/clean bottle and keep it in sun for 10 days.
  • once it is ready to be consumed,store in a cook dry place.

Notes

Avoid asafoetida if you are gluten-free.
The lemons with juice need to be kept out in sun for few days, if you do not have a good summer weather then leave it out in the sun for few weeks.
If the lemons are less juicy then you may add few tablespoons of vinegar.

Nutrition

Serving: 1g