1

To begin making the Sweet And Sour Lemon Pickle, wash lemons well and wipe them completely dry with clean cotton cloth. There should be no moisture at all. Cut the lemons into quarters and remove the seeds from the lemons. 

2

Into clean dry sterile bottles, add sugar and salt, shake well to mix. Add the cut lemons into the bottles and shake again to make sure all the lemons are coated well.

3

Close the lid tight and place these lemon bottles in sun light for about 10 to 15 days. If you don’t have sun, then you have to leave the lemons inside for about 25 to 30 days. Lemons will soften in the juices inside the bottle.

4

After 25-30 days, transfer the softened, partially cooked lemons into a hot sauce pan along with its juices. Bring it to boil and let it boil for 3 minutes, this will cook the lemons completely.

5

Add chili powder, mix well. Continue to cook for a minute. Turn off flame. Let it cool completely.

6

Transfer into clean dry sterile bottles. If stored well, this pickle will stay good for even a year. Always use clean dry spoons to remove the pickles and keep the pickles closed well.

7

Serve Sweet And Sour Lemon Pickle with Whole Wheat Lachha Paratha during your breakfast, or serve this pickle along with Curd Rice Recipe With Mint Flavour for a comforting South Indian meal. 

The contest is in association with Preethi Kitchen Appliances.

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