Instant Lemon Pickle Recipe
Slow boiled pickles of lemon for instant use
Lemon pickle is popular pickle in India and there are many variations to it. But most of them need pickling time of about a month or so before they can be consumed as the recipe calls for keeping the pickle bottles in sunlight for the lemon skins to become soft. But this Instant Lemon Pickle Recipe is instant one which means you can eat the pickle the same day you make it.
This instant lemon pickle is very delicious and tongue tickling as it is sweet, spicy and sour all at the same time. Made from just 4 ingredients this pickle is ready under 30 minutes and the recipe is oil free. Sugar and Salt act as natural preservatives in this pickle and it stays good for about 6 months on refrigeration if handled properly. Serve Instant Lemon Pickle Recipe along with curd rice or parathas.
Here are more instant pickle recipes that you can try
- Do not cook the pickle for more time after adding the cooked lemon pieces as the lemon skin may turn hard.
- When this pickle is just prepared, the lemon skins will have a slight bitter aftertaste which disappears once the pickle has mellowed for a day.
- Always use dry spoon to handle the pickle.
- The pickle looks runny when hot but becomes thick on cooling.
- 10 Lemons
- 1-1/2 cups Sugar
- 1/2 cup Salt , (adjust)
- 1/2 cup Red Chilli powder
How to make Instant Lemon Pickle Recipe
To prepare Instant Lemon Pickle Recipe, Select good quality ripe yellow lemons with thin skin and no spots on them for this pickle. Wash them in clean water and pat dry with kitchen towel.
Cut each lemon into 8 pieces. Remove the seeds using a knife. Make sure no seeds are left inside the lemon pieces as it may lend a bitter taste to the pickle.
Add 3-4 cups of water in a pressure cooker. Keep all the lemon pieces in a vessel and place the vessel in the cooker. Cover the vessel with a plate so that water from steam doesn’t fall in it.
Pressure cook the lemons for 1 whistle and then lower the flame and allow to cook for another 10-12 minutes.
Open the cooker once the pressure has released. You will see the lemon pieces are cooked well and the juice has accumulated.
Strain the lemon pieces and collect the juice in a pan.
Do not add any water to it. Add sugar to the lemon juice and cook on low flame.
Keep stirring. The sugar will melt and you will get the syrup. Cook the syrup until all the sugar has dissolved and you see bubbles in the syrup.
The syrup attains a 2 string consistency by this stage. As the juice is very less and we do not add any extra water, this stage attains very fast say in about 5-7 minutes.
Add salt and red chili powder to the syrup and stir well. At the end add the cooked lemon pieces and put off the flame. Mix the pieces well with the sauce. Keep stirring the pickle for 1-2 minutes.
The Instant Lemon Pickle Recipe is ready. Let it cool down completely. Transfer to clean dry and sterilized bottle and refrigerate. Use Instant Lemon Pickle Recipe as per need.
Instant Lemon Pickle Recipe is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens