lemon pickleImage Credit source: hebbars.kitchen/pexels

Lemon pickle not only enhances the taste of food, but eating a little lemon pickle also provides relief from problems like nausea and vomiting, hence one should keep lemon pickle prepared at home. It takes a lot of time to make this, because the lemon peel is thick and it takes at least 20 to 25 days to melt. Strong sunlight is best for this, because heat speeds up the process of melting lemon. There is no sunlight in winter, in such a situation you can also make instant lemon pickle which is amazing in taste and will not spoil for a long time.

Vitamin C is found in abundance in lemon and its sour taste gives a vibrant touch to the food. Even if there are no vegetables, parathas taste amazing. Once made, lemon pickle lasts for a long time, so let us see the recipe of instant lemon pickle given by famous chef Nisha Madhulika.

What are the ingredients required?

For pickle, you take 250 grams lemon, one-fourth cup mustard oil, half teaspoon turmeric powder, half teaspoon black pepper, half teaspoon mustard, half teaspoon nigella seeds, 2-3 pinch asafoetida. Take one and a half teaspoon salt. If you want to add half a kilo of lemon pickle, then double all these things, however, take salt as per your taste. Similarly, if you make lemon pickle from 1 kg to any number of kg, then keep increasing the measurement of spices. Now know the method of making instant pickle.

Instant Lemon Pickle

• While buying lemon for pickle, it should be kept in mind that its peel is absolutely clean. There should not be any kind of stains or spots on it.
• First of all, keep 3-4 cups of water to boil and till then wash all the lemons and clean them thoroughly.
• When the water comes to a boil, slow down the flame, add lemon to it and let it boil for 10 minutes.
• When the lemon gets boiled, take it out and keep it in a plate to cool and then wipe it to remove all the water.

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• Cut all the lemons into four pieces and keep them in a plate and also separate the seeds from the lemons.
• Now add turmeric powder, red chilli powder, salt to the cut lemon pieces and mix well. Also add coarsely crushed black pepper.
• Heat mustard oil in the pan till it smokes and then reduce the flame and fry mustard seeds in it. Then add nigella seeds and asafoetida and turn off the gas.
• Now add this prepared mustard oil to lemons and mix it with a spoon. In this way your instant pickle will be ready.
• Store this pickle in a glass jar. If you keep it at room temperature for two to three days, it will become edible.
• You have to shake the pickle from top to bottom 1 to 2 times a day so that all the spices coat the lemon properly.

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It is important to keep these things in mind

The jar in which you are keeping the pickles should first be washed thoroughly with hot water. After this, wipe it with a clean cotton cloth and dry it thoroughly. Always use a dry spoon to take out the pickle. Moisture causes mold in pickles. This pickle does not spoil easily for 1 year.