Pickled Lemon

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Submitted: July 2, 2015
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Total Time:
Preparation Time: 15-20 mins
Cooking Time: mins
Servings: | 100 kcal

Pickled lemon…its my mother in law’s recipe….easy to make and great to taste…can be enjoyed as a tangy pickle with meals, and she also use it in making delicious chilli coriander green chutney.

Required ingredients

  • 10-12 no. lemon
  • 1 tsp cumin seeds
  • 1 tsp black pepper corns
  • 1/2 tsp carom seeds/ajwain
  • 1 black cardamom
  • Juice of 2 lemons
  • 100 grams table salt
  • 20 grams black salt
 

Directions & How to

  • Grind cumin seeds, pepper corn, carom seeds and black cardamom to a coarse powder.
  • Wash, dry and cut lemon into halves.
  • In a large bowl, combine the ground spices and both the salt. Add lemon pieces and toss it well. Transfer to a clean and dry glass jar. Pour the juice of 2 lemons on top.
  • Cover and keep it in direct sunlight for 3-4 days.
This pickle can stay good for around 1 year. Just take care to use a dry spoon every time you use it.    

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