Sweet lemon pickle recipe
Fight food waste by storing left-over lemon peels for this pickle.Make it as soon as you have substantial quantity.
Servings: 1 bottle
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
- ⅛ 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