- 1 kg small lemon
- 350 gms salt
- 150 gms red chili powder
- 20 gms turmeric powder
- 150ml of oil
- Wash the lemons and use paper towel to pat dry.
- Let it air dry for a few minutes after that to ensure there are no water particles.
- In the meantime, wash a glass bottle/pickle jar and dry it well.
- Cut each lemon into quarters.
- In a large bowl, add lemon, salt, chilli and turmeric powder.
- Mix well with hands to mix all the spices with the lemon to coat them with the spices.
- Transfer prepared pickle into the glass bottle/ jar using a spoon.
- Make sure you fill only ¾ of the jar. Close the lid tightly so no air can go inside. Use glad wrap on the lid if necessary to make it air tight.
- Leave for a week under direct sunlight to dry the lemon.
- Move the lemon around every day so the spice gets to all of the lemons and they all get the sun .
- The lemon is ready to eat once the salt melts and coats the lemon wedges.
- If you want to make the pickle last longer, add oil into the jar and keep in the sun for 2 more days.
- Now the pickle will last for a few months.
- Never use wet hands or spoon to handle pickle.
Take care ,
M from nepaliaustralian
wow, i’s a huge fans of preserving and curing things, i guess i’m gonna try this,
btw, what kind of dish can made with this pickle instead of direct eating???
I don’t think it can be added with other dish as it is hot, spicy and sour. I have never tried it that way sorry.
My mouth is watering looking at all the photos.
It tastes good 🙂
This sounds very good, sour and yet spicy, too. Do you add them to chicken to make lemon chicken? I wondered if you used them in preparing dishes with fish, too? This was very interesting, my dear friend! Smiles, Robin
This pickle is too hot to make lemon chicken. This is just a side dish and very hot and spicy Robin.