Editor's Note: Congratulations tlsriman!, this contribution has been selected to get featured here Please do share it with your friends and family Lemon pickel with out oil Lemon- 20 Sugar – 2 teaspoon Turmeric – 3 teaspoons Chilli powder – 2 cups Dry roasted and grounded powder Crystal salt – 4 cups Jeera-1 teaspoon (or full white seasame seeds) Methi seeds – 3 teaspoons Mix the above ingrediants and keep separately Cut lemon into 8 piece Remove seeds Take a glass jar and put the powdered items one handful Add two handful of lemon and then one handful of the powdered items Continue doing this until you finish all lemons, take the cap dust the powder made(or salt powder) and close the bottle Keep them in sun for atleast 10 days(or till done) Quantity will reduce after it’s done. All photos taken from mobile, hence the quality may be low. Ensure there is no water in the bottle/plate/spoon/hand etc through out this period. Once its done, use only dry spoon ( or keep some qty in small container) It will be excellent if you keep these bottles in sun once in 4 or 6 months. Salt can be slightly(maximum ¼ of cup) reduced if you fell it’s too much. This much is required to ensure it stays for long term.
Hi Healthy recipe. I never store pickle in fridge. Doubt???will it stay long,free from fungal attack??? Thanks for sharing with us.:thumbsup
Hi tlsriman Thanks for giving us this recipe.I want to try this recipe but before i want you to clear my doubts 1) when we remove the water from the top of the bottle are not removing the Vit-c of lemon from it??? 2) same doubt as yashikushi's .....how long will this pickle survive without getting spoilt?
Dinny dear No..she didn't meant that way.Its only that water content gives the pickle the saucy texture. what she meant is.... While preparing pickles care should be taken, not to spill a single drop of water into the bottle of soaked lemons,which will increase the chances of spoilage. Even after sizzling with oil(usual procedure) we should avoid wet spoons/hands. This is basic principle in pickle making. For daily use, I store little in a separate glass bottle,by which frequent putting in spoons in the main storage bottle is avoided.Pickles will stay long. Thanks.
[FONT=Verdana, Geneva, sans-serif]Yashikushi & Dinny[/FONT] [FONT=Verdana, Geneva, sans-serif]The photos were taken last december, I made 3 bottles. I still have one left (I will post the picture of this latter).[/FONT] [FONT=Verdana, Geneva, sans-serif]I have kept all the bottles outside the fridge in normal open shelf in kitchen along with pulses, oil etc.[/FONT] Thank you yashikushi for making it clear - the juice should be retained and water should be avoided 100%. I suggest you keep the bottles/plate/knife etc in sun for complete drying before you start with pickle making. Of course your hands should also be dry. I typically make it after lunch or in the night after dinner and all work is done. This helps me to ensure no once come in with waving wet hand or to drink water etc and spoil my work. All the best - You can try with small quantity of pickle say some 10 lemons first to get hands on.
