Lemon Pickle recipe


  • 1/2 lb. of Fresh Hot Red Peppers (Lal Mirch)
  • 1/2 lb. of Fresh Ginger (Adrak)
  • 1 1/2 lbs. of Fresh Lemons (Nimbu)
  • 1/3 lb. of Salt
  • 3/4 cup of Sugar
  • 4 tsp. of Carom Seeds (Ajwain) (grounded)
  • 1/4 tsp. of Asafoetida (Heeng)

Cooking Instructions

Wash all of the vegetables throughly, and peel the ginger. Dry in sunlight until all of the water dries completely.

Cut the ginger into long (about one inch), thin pieces. Cut lemons into about 8 or 10 equal pieces each. (Do not peel the lemons) - the lemon peels are an essential part of the pickle. Remove stems from the peppers and cut into 1/2" to 1" pieces. Mix all of the ingredients in a pan. Transfer to one large bottle or container and close lid tightly. Place pickle in sunlight for 2 to 4 days. Store in a cool dry place.

28 Feb 2011     1650 views     NON-Vegetarian       Pickles > Lemon Pickles

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