Stuffed Lemon Pickle Recipe

Stuffed Lemon Pickle

In months of December and January lemons are available in very good variety. During this time lemon with thin skin are easily available in a market which is the best variety for making pickle. This period is very much suitable for making lemon pickle. Lemon pickle can be prepared in many ways. Today I am going to share stuffed lemon pickle recipe with you guys.

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[one_fourth]Prep Time: 4 days[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 12[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

1 kg Lemons
1/2 level teaspoon nutmeg
8 Cloves
4 teaspoons pepper
2 teaspoons Cumin Seeds
3 teaspoons Red chili pepper
2 teaspoons Coriander powder
2 teaspoons dry Ginger powder
1/2 teaspoon Cinnamon powder
2 big cardamoms
1 teaspoon asafoetida
3 teaspoons Black Salt
12 teaspoons table Salt
1 cup Lemon juice

[/tab] [tab]Yield:12 servings

Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Slit the lemons into four without separating them at the base. Remove all the seeds.

Step 2

Grind all the dry ingredients to a fine powder.

Step 3

Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice.

Step 4

Cook on a low fire till the juice boils.

Step 5

Cool and put the pickle in airtight jar.

Step 6

Keep in the sun for 4 days shaking it once daily. Stuffed Lemon Pickle is ready to serve. Enjoy!