Lemon Pickle





Introduction: Lemon Pickle

This is the recipe for mouth watering lemon pickle. The pickle is really simple to prepair but takes a while to get ready to eat.
you can eat this with every meal. my mother gives me this when i am kind off ill and there is a sour or bitter taste in mouth!!

Step 1: You Will Need

you will only need
12 lemons medium sized.
1 tablespoon ground black pepper (not finely powdered. or you can take whole pepper and grind it)
and 3/4 cup salt

Step 2: Preparations

If you have whole pepper ground it.
cut the lemons such that there are 6 slices of each lemon. (do not peel off. do not remove the juice.)

Step 3: Lastly

mix all the ingradients and store in a china clay bottle with a cotton cloth tied on top or else you can store it in an air tight glass bottle.(preferably away from direct sunlight). It takes minimum two months to get the pickle ready. after each four or five days you should stir the pickle.
this is very long lasting and can be stored for years!!



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    One thing about lemon pickles... if you are feeling nausea or vomiting just taste a few bites, your vomiting tendency is gone...give it a try and see !!!

    Wow, very unique. I'll have to try this myself. Thanks for the instructable.

    It tastes really good !!

    One edit I would suggest is to specify that the salt should be a pure salt, with no iodine or anti-caking agents added. I don't know if those additives are common in India, but most salt in the USA has additives. Pure salt is sold as "pickling salt" and Kosher salt here.

    I'm making this today and voted for you - good luck in the contest!

    yeas you are very much right. In india we get both salts. I wasn't aware of the situation there so i just wrote salt.
    thank u for your vote

    That sounds delicious. What kind of dishes does it go well with?

    you can use it as seasoning. don't add too much.
    i eat it with chapati (Indian bread) it tastes good with rice n curry.
    if you find better use do let me know.

    I wondered the same thing. They seem to be used as a seasoning and to add tartness to sauces and condiments. Here are some links I found:





    I will have to try this recipe. My husband loves indian food and I cook a lot of curries for him.