Sweet And Sour Lemon Pickle Recipe

Step 1: To begin making the Sweet And Sour Lemon Pickle, wash lemons well and wipe them completely dry with clean cotton cloth

Step 2: There should be no moisture at all

Step 3: Cut the lemons into quarters and remove the seeds from the lemons

Step 4: Into clean dry sterile bottles, add sugar and salt, shake well to mix

Step 5: Add the cut lemons into the bottles and shake again to make sure all the lemons are coated well

Step 6: Close the lid tight and place these lemon bottles in sun light for about 10 to 15 days

Step 7: If you don’t have sun, then you have to leave the lemons inside for about 25 to 30 days

Step 8: Lemons will soften in the juices inside the bottle

Step 9: After 25-30 days, transfer the softened, partially cooked lemons into a hot sauce pan along with its juices

Step 10: Bring it to boil and let it boil for 3 minutes, this will cook the lemons completely

Step 11: Add chili powder, mix well

Step 12: Continue to cook for a minute

Step 13: Turn off flame

Step 14: Let it cool completely

Step 15: Transfer into clean dry sterile bottles

Step 16: If stored well, this pickle will stay good for even a year

Step 17: Always use clean dry spoons to remove the pickles and keep the pickles closed well

Step 18: Serve Sweet And Sour Lemon Pickle with Whole Wheat Lachha Paratha during your breakfast, or serve this pickle along with Curd Rice Recipe With Mint Flavour for a comforting South Indian meal