Traditional Lemon Pickle
An age-old Punjabi authentic recipe for a khatta meetha (sour and sweet) lemon pickle that never spoils. It's a digestive medicine, and the older it gets, the more beneficial it becomes. This pickle is very juicy and delicious.
Ingredients
Main Ingredients
- 1kgKagzi lemons
Spices for Grinding
- 2Black cardamom
- 1tbspBlack pepper corn
- 1tbspCumin seeds
- 10Cloves
- 2Cinnamon stick
Dry Spices
- 2tbspBlack salt
- 2tbspWhite salt
- 1tbspRed chilli powder
- 1tbspDegi mirch
- 2tbspAjwain
- 2tbspRoasted cumin seeds powder
Additional Ingredients
- 1cupSugar
How to make Traditional Lemon Pickle
Preparation
Soak the Kagzi lemons in water for 2 hours and dry them thoroughly.
Slit the lemons from both sides, keeping the sides intact.
Grinding Spices
Coarsely grind the black cardamom, black pepper corn, cumin seeds, cloves, and cinnamon stick.
Mixing Spices
Mix the black salt, white salt, red chilli powder, degi mirch, ajwain, and roasted cumin seeds powder with the coarsely ground spices.
Final Preparation
Squeeze out the juice of the lemons with your hands.
Mix all the spices and sugar with the lemons.
Transfer the mixture to a jar.
Keep the jar in sunlight for at least 1 month.
Tips & Tricks
Ensure the lemons are thoroughly dried after soaking to prevent spoilage.
The longer the pickle is kept in sunlight, the better the flavor develops.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide SA 5000