Lemon sun pickle

Just like our neighbors and their neighbors in the place where I grew up in Kerala, we had and still have a good number of mango trees growing in the yard of my home there. That meant one formidable sight come April every year, rows of sparkly clean -labels removed -Horlicks bottles glistening in pure sunshine neatly arranged on the rim of our well to dry. My mother then made mango pickles using an assortment of methods, one better than other, which were filled in these bottles and either aged or given out. Yet, I never knew that lemon pickles can be made this way till I read this post four years ago. All I wanted to add to it was to speed up the cooking a process a bit. Slicing lemons pretty thin and adding more lemon juice considerably helped with that.

lemon pickle

Most of the lemon pickles I am familiar with are either aged for many months, or the lemons are pre-cooked to get past the waiting. Now when the sun shines, I buy lemons and work hard for about 20 minutes and then let sun almighty do his little trick for a week. On day 6 your pickle is ready.

lemon pickle2

For making this pickle you need day time temperatures above 80oF for 5 days, so check your local weather predictions before you begin.
Lemon – 10 nos
Ginger julienned – 1 cup
Garlic, each clove cut into two – 1 cup
Mustard seeds – 1 ½ tbsp
Curry leaves – 20 nos
Green chilies (jalapeno or your choice) – 5 nos or to your taste
Fenugreek seeds – ½ tsp
Turmeric (optional) – ½ tsp
Lemon juice – from 5 lemons
Oil (olive or Mustard) – 1 tbsp
Cut lemon into two halves. Thinly slice each half into 8 slices. Cut jalapeno peppers into thin rounds. Heat oil in a pan, add mustard seeds allow it to splutter, turn the heat to low, add fenugreek seeds, curry leaves, garlic, ginger, turmeric and green chilies. Mix well till the ginger pieces are tender. Add ½ tsp salt, turn off the heat. In a wide mouthed glass jar with a lid mix lemon with the mustard seasoning you just prepared. Add 1 1/2 tsp salt, pour in the lemon juice, and mix well with a spoon. Close the lid and keep the jar outside where you get sun for at least 6-8 hours. In the evening bring the jar in, give it a good shake, and repeat this for 4 more days. By the end of day 5 you will see that the lemon pieces are very tender, it is then ready to use. Keep refrigerated.


Satya said...

hi archana ,
wow what a collection of recipes with stunning clicks u r having here ...u got a beautiful space here ...n the stove top cobbler is simply awesome ...this lemon pickle too ...love the color n presentation ...
if u get time do visit my blog


Bong Mom said...

Manisha's lemon pickle is now a legend. I do want to try it soon but our family is not a big pickle eater one, though I love them

Ragini Miranda's Kitchen said...

Great recipes u have here ..am following your blog .Please check out my food blog www.happyhealthyfuncookng.blogspot.com
Pls follow if you like .

archana said...

Thank you for visiting this blog Satya, i am glad that you liked it. Do come again. You have a nice place going there.

Yes it is, the girl is a genius ! It is the other way around in our family, i love pickling, doesn't fancy eating it though, but my family loves it. Hope you get to try the sun pickle some time.

Thanks for visiting, i am hopping over to your blog now.

Poornima said...

Our family were not pickle eaters till we tried Manisha's pickle. Now I have to make it often, not easy in cold Melbourne.
Love your recipes , always!And the pics.

Pavithra Elangovan said...

Hi Archana ,

Just got dumb struck seeing ur pictures.. wonderful thats all I can say..


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