Ok this pickle is my most favorite one in childhood. I can have roti and pickle for my lunch and diner. My mom used to make this in big batch in pickle season and we eat year around. Coming to US I didn't made in that big batch but at least that much I make so I can enjoy and cherish for days. This is not instant pickle, you have to wait at least two weeks to eat it but outcome is amazing. Before even writing this post I already finish two slices of lemon from jar. You have to put slices in salt and turmeric powder for at least good seven days or depend upon how fast the skin turned its color. Best time to make this in summer so it works fast. But hey anytime is pickle time for me. I didn't had time in summer so didn't made it but I can use fall sun which I can use for my pickle. Use new red chili powder for nice color, old one makes dull color. So Keep this things in mind before you make.
Ingredients :
8 big Limes or lemons
2 cups of grates jiggery (depend upon sourness of lemons, you can decrease or increase sweetness)
1 table spoon red chili powder
1 tsp. turmeric powder
salt to taste
Method:
Cut limes in half and then again half. If its big then make it 3 slices.
Add salt and turmeric powder and shake it well.
Keep the lid on and put it in sun.
Ingredients :
8 big Limes or lemons
2 cups of grates jiggery (depend upon sourness of lemons, you can decrease or increase sweetness)
1 table spoon red chili powder
1 tsp. turmeric powder
salt to taste
Method:
Cut limes in half and then again half. If its big then make it 3 slices.
Add salt and turmeric powder and shake it well.
 | ||
| Day 1
|
At day 7 , add grated jiggery and red chili powder. leave it again in sun till it melts in sun heat.
It will take how hot the sun is. Mine took 3 days to melt.
Once its melted , take it out in glass bottle and enjoy with your diner or lunch.
 |
Pickle is now ready to eat.    |
Interesting recipe. Love it
ReplyDeletetangy...
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Wow...they are tingling....love it dear!!
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