Traditional Lemon Pickle Recipe | Homemade Lemon Pickle | Quick & Easy Lemon Pickle | Lemon Pickle Recipe Ingredients | Lemon Pickle South Indian Style | Easy Lemon Pickle Recipe |

 

Traditional Lemon Pickle Recipe | Homemade Lemon Pickle | Quick & Easy Lemon Pickle | Lemon Pickle Recipe Ingredients | Lemon Pickle South Indian Style | Easy Lemon Pickle Recipe | Lemon Pickle Recipe: Here's the Recipe of Lemon Pickle with Two Methods: Quick and Traditional (Sun-Cooked)

🍋 Quick Lemon Pickle (Sweet & Sour)

Ingredients

* 8-10 Lemons

* 1 cup Jaggery (Gud)

* 2 teaspoons Salt

* 1.5 teaspoons Red Chili Powder

* 1 teaspoon Coriander Powder

* 1/2 teaspoon Roasted Cumin Powder

* 1/2 teaspoon Turmeric Powder

* 1/4 teaspoon Asafoetida (Hing)

* 2 teaspoons Sugar

Homemade Quick Lemon Pickle Recipe

Instructions:

1. Wash the lemons thoroughly and wipe them dry with a clean cloth. Ensure that absolutely no moisture remains on the lemons.

2. Cut the lemons into small pieces.

3. Heat a pan and add the jaggery to it over low heat.

4. Once the jaggery begins to melt, add the red chili powder, coriander powder, cumin powder, turmeric, asafoetida, sugar, and salt.

5. Mix well, then add the chopped lemons and stir to combine.

6. Allow the mixture to cool down completely, then transfer it into a clean glass jar.

7. Keep it at room temperature for 2-3 days, then store it in the refrigerator.

Shelf Life (How long it stays fresh): 

- When stored in the refrigerator, it remains fresh for 1-2 months. 

☀️ Traditional Sun-Cooked Lemon Pickle

Ingredients

 1 kg Lemons (thin-skinned, juicy lemons)

 3-4 tablespoons Salt

 1 teaspoon Black Salt

 1.5 teaspoons Red Chili Powder

 1/2 teaspoon Black Pepper Powder

 1 teaspoon Carom Seeds (Ajwain)

 1/4 teaspoon Asafoetida (Hing)

 2-3 tablespoons Sugar or Jaggery (to taste)

Instructions:

1. Wash the lemons and let them dry in the sun for one day; then, wipe them clean with a cloth. 2. Cut the lemons into four pieces (quarters). 3. Mix the salt and black salt together and pack the lemons into a glass jar.

4. Place the jar in direct sunlight for 15–20 days, shaking it every 2–3 days.

5. Once the lemon peels have softened and turned a deep yellow color, add the red chili powder, black pepper, carom seeds (ajwain), asafoetida (hing), and sugar.

6. Place the jar back in the sunlight for another 10–15 days.

Shelf Life: 

- If prepared correctly, it remains fresh for 1–2 years.

Tips and Tricks

* Avoid Moisture — Ensure there is absolutely no moisture on the lemons or the jar; otherwise, the pickle will spoil quickly.

* Use a Glass Jar — This helps maintain the quality of the pickle.

* Choose Fresh, Thin-Skinned Lemons — These soften very quickly.

* Use a Clean Spoon — Every time you scoop out the pickle.

* December–January is the Best Time — During this season, large, juicy 'Kagzi' lemons (a thin-skinned variety) are easily available. ---

What to Serve With:

   Aloo Paratha

   Dal Chawal (Lentils and Rice)

   Roti

   Puri

   Khichdi

Here is the complete recipe for Lemon Pickle—covering both preparation methods:

* Instant (Sweet and Sour) — This sweet-and-sour pickle is made using lemons, jaggery, and spices. It does not require exposure to sunlight—simply prepare it and let it sit in a glass jar for a few days. Unlike other traditional pickles, it does not take a long time to prepare.

* Traditional (Sun-Cured) — This is the traditional North Indian method, in which the lemons are cured by being placed in direct sunlight. It requires just 5 basic ingredients and is prepared without the use of oil or vinegar.

Essential Tips:

- Always use fresh, juicy lemons with soft peels—the peels of older lemons often become tough.

- Ensure that the lemons are completely free of moisture; otherwise, the shelf life of the pickle will be significantly reduced. The best time to prepare this pickle is during the months of December and January, when large, juicy lemons with thin peels are readily available.