Sweet Lemon

Ingredients:

• Lemons: 6–8 medium-sized (preferably thin-skinned, washed and dried)
• Sugar: 1–1.5 cups (adjust to taste)
• Salt: 1–2 teaspoons
• Turmeric powder: 1/2 teaspoon
• Red chili powder: 1–2 teaspoons (optional, for spice)
• Fennel seeds: 1 teaspoon (lightly roasted and crushed)
• Nigella seeds (kalonji): 1 teaspoon
• Mustard seeds: 1 teaspoon
• Fenugreek seeds: 1/2 teaspoon (lightly roasted and crushed)

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Instructions:

1. Prepare the Lemons:
   • Cut the lemons into quarters or smaller pieces, depending on preference. Remove seeds if possible.
2. Mix the Ingredients:
   • In a large, clean bowl, combine the lemon pieces, salt, turmeric powder, and sugar.
   • Mix well until the sugar begins to dissolve.
3. Add Spices:
   • Add the fennel seeds, nigella seeds, mustard seeds, fenugreek seeds, and red chili powder (if using).
   • Stir thoroughly to ensure all pieces are coated.
4. Marinate:
   • Transfer the mixture to a clean, dry jar with a tight-fitting lid.
   • Seal the jar and place it in a sunny spot for 7–10 days.
   • Shake the jar daily to ensure even mixing and allow the lemons to soften as they absorb the flavors.
5. Check and Store:
   • After 10 days, the lemons should have softened, and the sugar will form a syrupy consistency.
   • Taste and adjust the sweetness or saltiness as needed.
   • Store in an airtight container. The pickle improves in flavor over time and can last for several months if stored properly.

Tips:

• Use fresh, organic lemons for the best flavor.
• Ensure all utensils and jars are completely dry to prevent spoilage.
• If you like a tangier taste, reduce the sugar slightly.

Enjoy this versatile pickle with Indian flatbreads, rice dishes, or even as a tangy-sweet snack!