I have never been a huge pickle fan. But off lately I have realised I love making pickles. The whole process might seem tedious, but it is so joyous.
Like always before the winter lemons ran out of stock (read cheap lemons🙈) , I bought around a kg of lemons, squeezed out their juice and froze them onto cubes to use during summers for chutney & shikanji. Just before I was about to discard the lemon skins, a fabulous idea came to mind. I thought why not pickle these lemon skins. So I added around 10 fresh juicy lemons into the mix, cut each skin into 4 added the spices & sugar & bottled it to sit in the sun for a few days. Around 2 weeks later, the pickle was ready. Soft skins with a nice tangy-spicy flavour. But it lacked the juice (obviously), so I made a fresh mix of the spices, mixed with 1/4 cup bottled lemon juice(its cheaper than fresh lemon juice in summers) and added to the pickle. 2 days in the sun and I have the perfect, juicy..tangy lemon pickle.
So when you are making this pickle you can use whole lemons, or you can experiment like me. But do give it a try. Keep in the sun for a week and it’ll be ready. Trust nothing tastes as good as ghar ka bana achaar.
Nimboo ka Achaar
- 1 kg lemons
- 1/2 cup salt
- 1/3 cup ajwain/ carom seeds
- 1/4 cup turmeric powder/ haldi
- 1/4 cup deghi/ kashmiri mirch powder
- 2/3 cup sugar
How to make it
- Wash and wipe the lemons with a clean cloth. Then spread on a cloth & allow to sit in the sun for around 2 hours.
- Cut each lemon into 4 equal pieces.
- Squeeze the juice out of around 1/4 of the lemons.
- In a large bowl, add all the masalas, sugar & the lemon juice. Mix well till the sugar dissolves.
- Sterilise a glass or ceramic bottle by smoking some hing and red chilli powder in oil & hold the bottle over the smoke. Close the lid and let it sit for 15 minutes.
- Add the masala juice to the lemons and mix well.
- Transfer to the sterilised bottle.
- Cover the cap with a cloth & secure with a twine of thread.
- Let it sit in the sun for 1-2 weeks, giving it a good mix every day.
- The pickle is ready when the skins have become a little soft.
- Once ready store in a cool dry place.