3 Lemon Pickle Recipes / नींबू के अचार की 3 विधियां

Soak lemons in water for 2 hours. Dry and cut into squares.

Peel, wash, and cut ginger lengthwise. Sun dry for 2 hours.

Coarsely grind cloves, black cardamom, cinnamon stick, sendha namak, degi mirch, and black pepper corn.

Mix all ingredients together. Squeeze juice of half of the lemons.

Transfer into a glass jar. Keep in the sun for a month or in a dry place.

Soak kagzi lemons in water for 2 hours, then dry thoroughly. Slit from both sides but keep sides intact.

Coarsely grind black cardamom, black pepper corn, cumin seeds, cloves, and cinnamon stick.

Mix black salt, white salt, red chilli powder, degi mirch, ajwain, and roasted cumin seeds powder with the coarsely ground masala.

Squeeze out the juice of the lemons with hands. Mix all the masala and sugar with the lemons.

Transfer to a jar. Keep in sunlight for at least 1 month.

Mix all ingredients together.

Transfer to a jar and let it sit for a few days until ready.