Ingredients
Lemon 14 medium size with thin skin
Sugar 1 kg
Chili powder 3/4 cupAsafoetida 1/2 tsp
Turmeric powder 2 tsp
Salt 3/4 cup
Water 1 cup for making syrup
Method
Wash the lemons and wipe them dry using a dry cloth. There should not remain a single drop of water otherwise the pickle will not last long. Squeeze out the juice of 2 lemons to get approximately 2 tsp of lemon juice. Cut the remaining lemons into quarters. Keep it aside. Take lemon quarters in a sterilized glass jar. In a separate sterilized bowl mix together the lemon juice, salt and turmeric powder. And pour this mixture over the lemons. Mix well. Cover the jar with a lid and place it in dry place for 8 days. Toss the contents of the jar after every 2 days. In a thick bottom pan take sugar and water make sugar syrup (Ektari paak). Let it cool. In sugar syrup add chili powder and asafetida. Mix well. Now take lemon in jar, pour sugar syrup onto it. Mix well. Transfer this into sterilized jar, cover the lid. It takes 2-3 months to remove the bitterness of lemon. This pickle can be stored for up to 1 year in a cool dry place or better to keep in the refrigerator.
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