Sweet Lemon Pickle is one of my favorite recipes that I learned from my grandmother. The magic happens when tangy lemons meet sweet sugar syrup, creating an incredible blend of flavors. What makes this pickle special is how it transforms simple lemons into something extraordinary through a patient process of sun-ripening and spice-mixing.
About the Recipe
This recipe turns ordinary lemons into a mouthwatering pickle that’s both sweet and tangy. The slow maturation process helps develop deep flavors, while the spice mix adds warmth and character. It’s different from regular pickles because of its unique sweet-sour balance. If you’re tired of store-bought pickles, this homemade version will be a game-changer.
Why You’ll Love This Recipe
You’ll love how the lemons slowly transform during the month-long process. The final product has an amazing texture – soft but not mushy. The sugar syrup gives it a gorgeous glaze, while the spices create layers of flavor. It’s also a great way to preserve lemons when they’re in season. Plus, it makes a wonderful homemade gift.
Sweet Lemon Pickle
Cooking Tips
– Use fresh, thick-skinned lemons
– Clean and dry the jar thoroughly before use
– Don’t skip the daily jar-shaking step
– Make sure the sugar syrup reaches exactly one-string consistency
– Keep all utensils completely dry while handling
Serving and Storing Suggestions
Makes about 2.5 kg of pickle. Serve with Indian meals or use as a condiment. Store in clean, dry glass jars for up to 6 months. Keep refrigerated after opening. Total prep time: 1 month + 2 hours active cooking time.
Similar Recipes
- Mango Sweet Pickle
- Sweet Lime Preserve
- Spiced Mixed Fruit Pickle
Nutrient Benefits
This pickle is rich in Vitamin C from lemons. The turmeric and cumin add anti-inflammatory benefits. It aids digestion and can help boost immunity. The natural preservatives in spices help extend shelf life while adding nutritional value.
Sweet Lemon Pickle
Ingredients
- 25 pcs Lemon
- 2 kg Sugar
- 2 tsp Turmeric powder
- 50 gms Roasted Cumin powder
- 150 gms Red chilli powder
- 1/2 tsp Roasted Asafoetida
- 100 gms Salt
- 1.25 litres Water
Instructions
Lemon Preperation
- Wash and dry lemons thoroughly.
- Cut the lemon into 4 equal parts. Put lemon pieces into a sterilized jar, add salt and turmeric powder.
- Cover and keep the jar out in the sun for one month
- Note: Make sure that you Shake the jar at least twice a day.
- After maturation of one month, put out lemon pieces separately on a dry plate under fan air in a room.
Syrup preparation
- Mix sugar with water. Let it simmer on medium heat, keep stirring in between, till one string of consistency. To check 1 string consistency of the syrup, put one drop between your forefinger and thumb, slowly move fingers apart. If one thin string or thread is there, that means syrup is ready.
- Add lemon pieces in the syrup on medium heat, cook till pieces come to the upper layer of the syrup. Keep aside for cooling.
- Put it in dried glass jar.
- Add red chilli pd., cumin pd. and asafoetida to the jar.Mix properly.
- Keep the jar in sun for 1 day.
- Enjoy the Lemon Pickle.
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Frequently Asked Questions
Why does the pickle need to sit in the sun for a month?
Sun exposure helps break down the lemon’s tough fibers and allows the salt to penetrate deeply. This process naturally preserves the lemons and develops complex flavors. Think of it as a natural cooking method that makes the lemons tender and flavorful.
Can I reduce the sugar amount?
While you can reduce sugar slightly, it’s important to maintain a good balance as sugar acts as a preservative and helps create the right texture. If you reduce it too much, the pickle might not store well and could taste too sour.
How do I know if my pickle has gone bad?
Look for signs like mold, off-smells, or unusual discoloration. Good pickle should smell fresh and lemony. Always use clean, dry spoons to handle the pickle and keep it refrigerated after opening to prevent spoilage.
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1 comment
I like this receipe,but I am in search of lemon jaggary chutny,can you guide me for this?thanks