Homemade sweet ‘n’sour Lemon Pickle
An easy, homemade sweet and sour lemon pickle recipe.
Servings Prep Time
1kg 15min
Cook Time Passive Time
15min 10hours
Servings Prep Time
1kg 15min
Cook Time Passive Time
15min 10hours
Ingredients
For the Base
Masala Mix/Spice Mix
Instructions
  1. Soak the lemons in water over night.
  2. In the morning, wipe them clean and dry with a piece of cloth and put them covered with a muslin cloth under the sun for 2 hours. We do this to dry the lemons as any moisture left may spoil the pickle.
  3. Now, cut the lemons into half or four as per your taste.
  4. Ina airtight glass container/ Ceremic Barni, fill the cut lemons and pour the rest of the ingredients one by one.
  5. Close the lid and shake the container well to mix the ingredients and to smear the lemons well with the masala mix.
  6. Keep this in the sun until soft and ready to eat. This may take anywhere between 3 weeks to 1 year.
Recipe Notes

Please check the salt and red chili powder before finish and adjust as per your preference.

Keep this jar closed in the sun for about 2-3 weeks minimum (peak summers). This may take longer as the pickle is cooked with the sun heat and time taken depends on the thickness of the lemons. The cooking will happen with the sugar syrup (once sugar melts) and the juice lemons will leave with the salt. Keep it in the sun till the lemon skin is soft.
The Black texture comes in a year (approximately).
The pickle has healing properties and is very good in many stomach ailments. A very good digestive. Have this with the


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