Sweet and Spicy Lime/Lemon Pickle.
- 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)
Cut the ends of Lemons and then Cut them into 8 pieced
Put them in a glass Bowl, add Salt and Turmeric-Mix them-use spoon do not use hands if possible
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.
- Lets make it ready now
Put the mixture of lemons and salt-it will be watery- in a colander and let the liquid drain
Put the mixture back in the bowl and add the Pickle masala, Dhana Jeera powder and Agave nector
- 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.
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.