How To Make Sweet Lemon Pickle at Vaughn Josephs blog

How To Make Sweet Lemon Pickle. Heat half cup sesame oil in a pan and when it is hot, add 1 tsp mustard seeds and when it splutters (you can also chose not to let the mustard splutter. Be careful not to over cook but you want the flavors to blend together. Mix salt well and transfer the lemons to the jars. Shake the tray after 30 mins. Then chop lemons in quarters and add kala namak along with plain namak. Wash and wipe the lime, allow to dry, then cut each lemon into 8 equal pieces. Boil the lemons in hot water for about 5 mins. Into clean dry sterile bottles, add sugar and salt, shake well to mix. Cut the lemons into quarters and remove the seeds from the lemons. Remove from heat and allow to cool slightly. There should be no moisture at all. Once the mixture is boiling, let it boil for a minute or two. The lemon pieces won’t dry out completely. Once fully dry, take a kitchen cloth or tissue paper to clean the lemons and jars. Add the cut lemons into the bottles and shake again.

Once the mixture is boiling, let it boil for a minute or two. There should be no moisture at all. Cut the lemons into quarters and remove the seeds from the lemons. Into clean dry sterile bottles, add sugar and salt, shake well to mix. Place cut lemons, salt and vinegar in pot and place on medium heat. Cut the lemon into tiny pieces, remove seeds. Be careful not to over cook but you want the flavors to blend together. Shake the tray after 30 mins. The lemon pieces won’t dry out completely. Then chop lemons in quarters and add kala namak along with plain namak.

SWEET SPICY LEMON PICKLE

How To Make Sweet Lemon Pickle Wash and wipe the lime, allow to dry, then cut each lemon into 8 equal pieces. Boil the lemons in hot water for about 5 mins. The lemon pieces won’t dry out completely. Then chop lemons in quarters and add kala namak along with plain namak. Once the mixture is boiling, let it boil for a minute or two. The sun ensures that the lemon skin becomes soft, shrunk, and tender. Shake the tray after 30 mins. Once fully dry, take a kitchen cloth or tissue paper to clean the lemons and jars. Cut the lemons into quarters and remove the seeds from the lemons. Place cut lemons, salt and vinegar in pot and place on medium heat. To begin making the sweet and sour lemon pickle, wash lemons well and wipe them completely dry with clean cotton cloth. Into clean dry sterile bottles, add sugar and salt, shake well to mix. Cut the lemon into tiny pieces, remove seeds. Heat half cup sesame oil in a pan and when it is hot, add 1 tsp mustard seeds and when it splutters (you can also chose not to let the mustard splutter. Mix salt well and transfer the lemons to the jars. Wash and wipe the lime, allow to dry, then cut each lemon into 8 equal pieces.