Boil water soak lemons in hot water for 30 min don't boil.
Take out dry on a towel, let it dry for sometime.
Cut lemons into quarters,put in ceramic or glass bowl.Add salt (1/5 quantity ) of lemons.If lemon is not very sour you can put 1/6
Salt.Mix well with wooden spoon.Cover with muslin cloth and leave in sun if available otherwise as such overnight.
Next day take fresh bowl add powdered spices.
Spices: Cumin1 tbsp
Black pepper 1tbsp
Cinnamon 1inch stick or powder
Roast all these and powder in mixie.Add half tsp black salt(optional)
Add spices to lemons mix well.To make it hot you can add half tsp red chilli powder.
Add 1tspf sugar to enhance flavour.
After mixing cover with fine cloth/muslin.Leave it to mature in sun.Shake it everyday.after a week transfer to jar ,cover mouth of jar with cloth and not metal lid.
For quick use
Cook pickle on low flame ,stir. Cook till skin has softened. Let it cool.Transfer to jar.
Dark brown colour comes on maturing for 6 months minimum.
Mimi's pickle used to be 1year old.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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