Lemon Pickles

This lemon pickle requires sun-drying and three days of patience, and the result is something no store-bought pickle jar can match. Five unwaxed lemons, boiled until very soft, cut into pieces, sun-dried until the skin firms up and sugar crystallizes on the surface, then mixed with chili powder, turmeric, asafoetida, sugar, salt, and vegetable oil. A keeper for the condiment shelf.

The three-day waiting period after mixing is when everything happens. The sugar dissolves, the spices meld, and the mixture turns runny. You stir it occasionally, and each time it looks more like a proper pickle and less like a bowl of seasoned lemon chunks.

Tips for Making Lemon Pickles

Boil the lemons until very soft

Twenty minutes of simmering after the water boils. The lemons should be soft enough that a knife slides through with almost no resistance.

Under-boiled lemons stay tough and bitter. Over-boiled lemons fall apart, which is fine for this recipe. The texture comes from the drying step, not the boiling.

Sun-dry until the skin firms

Cut the boiled lemons into bite-sized pieces and arrange on a plate in direct sunlight. About four hours, depending on the weather and size of the pieces.

You want the skin to feel slightly firm and see sugar starting to crystallize on the surface. If there is no sun, a dehydrator on a low setting works.

Lemon Pickles

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• Author: Reena Pastakia
• Total Time: 50 minutes
• Yield: Makes 1 jar 1x
• Diet: Gluten-Free, Vegetarian

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Description

Sweet, sour, and spicy lemon pickles—sunshine in a jar! Perfect with cheese, pasta, or curries.

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Ingredients

Units USM Scale 1x2x3x

• 5 unwaxed lemons
• 5 tsp chilli powder
• 3 tsp turmeric
• 3 tsp salt
• 1 tsp asafoetida
• 1 cups (227 g) sugar
• 2 tbsp light tasting vegetable oil

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Instructions

1. Place the lemons in a pan, cover with water, and bring to a boil.
2. Simmer the lemons until very soft, about 20 minutes.
3. Drain the lemons and let cool.
4. Cut each lemon in half lengthwise, then into three or four strips, and finally into bite-sized pieces.
5. Arrange the lemon pieces on a plate and place in the sun to dry until the skin is slightly firm and sugar crystallizes on the surface (4 hours, depending on weather and lemon size).
6. Place the dried lemon pieces in a mixing bowl and add the remaining ingredients. Stir well and adjust seasoning as needed.
7. Cover the bowl with cling film and let sit, stirring occasionally, until the sugar dissolves and the mixture is runny (2-3 days, depending on various factors).
8. Place the finished pickle in a clean, dry jar and store in the refrigerator.

Notes

• For a spicier pickle, increase the chili powder to 7-10 tsp, depending on your preference and the chili’s heat level.
• If asafoetida is unavailable, omit it or substitute with a pinch of garlic powder for a similar savory note.
• To speed up the drying process, you can use a food dehydrator on a low setting instead of sun-drying the lemons.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: Indian

Nutrition

• Serving Size: 2 tablespoons
• Calories: 100
• Sugar: 15
• Sodium: 200
• Fat: 5
• Saturated Fat: 1
• Unsaturated Fat: 4
• Carbohydrates: 20
• Fiber: 2
• Protein: 1

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