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Sweet and Spicy Lime/Lemon Pickle.

Cooking Method
  • 2 cups or about 12 small Lemons of This skin lemons cut in to 8 pieces (Make sure they are thin skin)
  • 2 tablespoons Salt-Sea salt prefered
  • 1/2 teaspoon Turmeric Powder
  • 2 tablespoons Dhana Jeera PowderCorse gground (You can buy in Indian Store)
  • 3 tablespoons Cooking Oil (+ 2 teaspoons for later use)
  • 1 teaspoon each of Whole Cumin-Jeera and Black Mustard-Raai
  • 5 Curry Leaves-Optional
  • 2 Medium Mason Jar
  • 3 tablespoons Indian Pickle spice (Available in Indian Store)
  • 3 teaspoons Agave Nector (I buy Organic)
  1. Cut the ends of Lemons and then Cut them into 8 pieced

  2. Put them in a glass Bowl, add Salt and Turmeric-Mix them-use spoon do not use hands if possible

  3. Keep them covered in a warm spot. Stir the mixture about twice a day.

    Use a spoon to mix daily, salt will drain water from lemons. Do not drain until ready to mix-about two to three days.

  4. Lets make it ready now

    Put the mixture of lemons and salt-it will be watery- in a colander and let the liquid drain

  5. Put the mixture back in the bowl and add the Pickle masala,  Dhana Jeera powder and Agave nector

  6. Give Tadka to preserve it.

    Heat the oil in a small pan, add Raai and Jeera-when they start crackling, add Curry leaves and pour over the lemon mixture. Mix well gently.  Put this mixture in a Jar and pour the 1 Tbsp oil we did not use.

    The Pickle is now ready to eat.


  7. Pour the mixture in a jar. Sprinkle the extra Pickle spice and keep the jar at room temp. for about 4 days- Stir about once a day-then store in the refrigerator.