Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, mom made lemon pickle. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lemon pickle is a traditional Indian condiment made with lemons, ground spices, salt and an optional ingredient - oil. In India, each region has a different recipe for making pickles. In this post, I have shared my Mom's recipe along with lots of tips to keep the lemon pickle good for an year.
Mom made lemon pickle is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Mom made lemon pickle is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have mom made lemon pickle using 4 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Mom made lemon pickle:
- Prepare 250 gram lemons
- Prepare 1 tablespoon ajwain (carom seeds)
- Prepare 1 tablespoon salt
- Get 1/2 tablespoon red chilli powder or cayenne pepper
We are ready to serve Organic 🍋 Lemon Pickle. Lemon Cream - mom makes dinner. Lemon cream is a silky smooth lemon topping that is perfect on pancakes, ice cream, biscuits and Recipe for a Quick Ginger Pickle with Lemon, Garlic and Chillies, also known as Adrak Ka Achaar. This pickle is quick to make, does not need many spices , requires.
Instructions to make Mom made lemon pickle:
- Firstly rinse 6 to 7 medium-sized lemons (250 grams) very well in water. Then spread them in a clean plate or kitchen towel and let them dry naturally at room temperature. You can even wipe dry them very well with a clean kitchen cotton towel or napkin.
- Before beginning with the recipe, do make sure that your hands, chopping board, knife, kitchen towels, bowls and jar Are clean and moisture free. after the lemons are dried well, take each lemon and cut four sides but keeping the lemon intact and whole. Do not cut through completely. Cut all lemons this way.
- In a bowl, squeeze a bit of juice from each lemon piece. Do not squeeze the lemons too much. Keep this lemon juice aside.
- In another plate or bowl, take 1 tablespoon carom seeds (ajwain), ½ tablespoon red chili powder and 1 tablespoon salt. - Mix very well.
- Now with your fingers or small spoon stuff this masala in each lemon. Keep aside.
- Place the lemons in a clean glass jar. You can sun dry the jar for 1 to 2 hours if you want.
- Now remove the seeds and pour the lemon juice which was in the bowl in the jar.
- Add leftover masala if any on the stuffed lemons in the jar.
- Sprinkle some salt (about ½ to 1 teaspoon) all over the lemons. This is done so that the top does not get spoiled while the pickle is maturing.
- Cover with a lid and keep the jar in sunlight for 4 days. Every day shake the jar. I kept on the kitchen window sill and this place gets very good sunlight and also because it did rain a couple of times on and off here.
- The lemon pickle will be ready after 4 to 5 days and then you can serve it with your meals. After 4 to 5 days, refrigerate lime pickle so that it has a longer shelf life. Stays good for about a month in the fridge.
A wide variety of pickle of lemon options are available to you, such as preservation process, packaging, and style. This lemon pickle is sweet, salty and tangy! The best thing about this recipe is that you can continue to add to it any time you have lemons! My great grandmother did this with her leftover lemons in India, and it's a little secret that has been passed down from mom to daughter through the generations. Always choose fresh lemon for pickles.
So that is going to wrap this up with this special food mom made lemon pickle recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
