Lime pickle or lemon pickle
is a favorite of many. Pickle is the best accompaniment for many dishes, especially curd rice.
As lime or lemons are available throughout the year, you can make lemon pickle anytime you want. But then, it makes sense to make it when they are available in plenty and are cheaper.
This pickle remains good for more than 6 months. It just gets more and more mature. See the tips below.
Lemon pickle takes about a month to get soft and ready to eat. You may start to use it after 15 days if you do not mind a slightly bitter taste and the not so soft lemon rind. It has a wonderful taste of it's own. So no harm in starting to use it after 2 weeks if you like the taste.
For this pickle, use spotless, juicy lemons. Wash them thoroughly and dry them well. Any remaining moisture may spoil the pickle.
Find tips below to reduce bitterness in lime/ lemon pickle.
Ingredients for lemon pickle:
Making Lime pickle:
Lemon Pickle is ready to eat after 15 days.
But some people like to start eating it after 4-5 days. There is still some bitterness in the lemon rind but still it is yummy.
Lime pieces start to soften as the pickle matures. After a month, they become quite soft.
Lime rind/skin, seeds and the white pith contain bitterness.
If your lime pickle has become bitter,
You may try the following tips to reduce bitterness:
Add the above ingredients (sugar, lime juice, salt, chili powder) according to your liking in taste. First try doing this with 1/2 cup of ready lime pickle.
If you take proper care while preparing, pickle remains good at room temperature for more than 6 months or even longer. My mother used to make mango pickle in the season and we used it for almost a year, till the next season started.
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