Lemon Pickle

We are blessed with this beautiful lemon tree, and we just love it. Fresh lemon squash or Nimboo Pani is something that all Indians love. My parents too enjoyed Nimboo Pani almost everyday while they were visiting us. But these lemons are much more than just to make Nimboo Pani. Of coarse I love fresh lemon juice in all my veggies and use them on regular basis. But it was now time to make our delicious and the most simple recipe of Lemon Pickle.

Click here for the recipe of lemon Squash

 Click here to get the recipe on Lemon Scrub for soft hands and nails.

Check what the Nutritionist, Rujuta Diwekar has to say about pickles.

Lemon Pickle is made with large, juicy, lemons that have thin skin. As you pickle lemons, skin tenderizes and is soft and delicious to taste. The thick skin lemons would taste bitter and unpleasant.
This is a simple lemon pickle recipe and aged pickle gets even more tasty.

Ingredients
15 Large pickling lemons
1 cup salt
2 tbsp. Turmeric powder
1 tbsp. chili powder (you could add more to make it more spicy and hot)

• Wash and dry lemons well.
• Cut lemons into fours or eights
• Mix salt, turmeric. and chili powder into a bowl.
• In a clean, dry, glass jar, add few lemon pieces at the bottom. Sprinkle some salt mixture. Layer lemons and salt mixture to evenly coat all the lemons with salt mixture. Close the jar and let it rest for at least 4-5 days before using. Shake the jar everyday for the mixture to blend well. In a day or two you will notice the lemons submerged into the delicious lemon and alt brine. This will make the lemons pickle and lemon skin tenderize. 
• Enjoy with paratha, yogurt rice, besibelle bhat, sambar rice. biryani, or any of your favorite dishes.

Note: This is our traditional family recipe and does not need any oil for preserving. With age the color of the pickle might change, and that is okay. Pickles are good for digestion and should be eating in small quantity to aid digestion.
Never store lemon pickle into a metal container. Also, never place a metal spoon in the lemon pickle jar for a long time.

Here is step-by-step pictorial recipe:

Wash and dry lemons well.

Cut lemons into fours or eights

In a clean, dry, glass jar, add few lemon pieces at the bottom. Sprinkle some salt mixture. Layer lemons and salt mixture to evenly coat all the lemons with salt mixture. Close the jar and let it rest for at least 4-5 days before using. Shake the jar everyday for the mixture to blend well. In a day or two you will notice the lemons submerged into the delicious lemon and alt brine. This will make the lemons pickle and lemon skin tenderize.

Enjoy this Lip Smacking Pickle!!

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