1 cup Jaggery/Plam sugar (gud/gul) grated/slivered
Wash, wipe dry the Lemons the earlier day. Keep them overnight.
Cut them into 8 cubes per lemon and try to remove the seeds from it as they will make the pickle bitter.
Take the grated jaggery in a vessel and keep it to melt with 1-2 tbsp of water.
When it melts 75 % remove from flame and keep aside. The remaining jaggery will melt in its own heat.
Keep it to cool to room temperature.
Take a mixing bowl and mix the lemons with all the other ingredients.
Put the mixed lemons in the melted jaggery vessel and boil the mixture for 10-15 minutes.
This process will release the lemon juice and will make the lemons soft and the pickling process will be fastened.
Boil the mixture till it becomes a bit thick (not too much, it should be like syrup consistency).
Remove from flame and keep aside to cool.
Before bottling, mix properly, check for taste.
After bottling store in cool dark place.
If you don’t want to boil the mixture you can just add the melted jaggery and all other ingredients and bottle it up. This will take more than a month for the lemon skin to get soft.
Do not mix the pickle for the first 3 days. Later from then you have to stir it once everyday till the lemon skin has become soft and transparent.
Remove the seeds as they will make your pickle bitter.
Use a dry wiped spoon for stirring the pickle everytime you stir it and close it air tight.
It will take about 15-20 days or more for the skin of the lemon to get soft and this pickle will stay for a year or so.
Check the seasoning as everybody’s taste is different and adjust it accordingly.
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