Lemon-garlic pickle

     Lemon-garlic pickle

  

Lemon-garlic pickle

  Lemon-garlic pickle is a tangy, spicy, and aromatic condiment that brings together the bold flavors of fresh lemons, pungent garlic, and a mix of traditional Indian spices. Typically made by marinating lemon pieces and  garlic cloves in a blend of spices, the pickle is then preserved in oil—often mustard or sesame—for weeks, allowing the flavors to deepen and mellow. The natural acidity of the lemon pairs beautifully with the sharpness of garlic, while the spices add layers of heat and complexity. This pickle is a flavorful accompaniment to rice, flatbreads, or even simple dal, adding a burst of zest and spice to any meal. Here's a detailed, step-by-step recipe for Lemon-Garlic Pickle. 


 Lemon-Garlic Pickle Recipe (Indian Style)

 

 Ingredients:-

For the Pickle:

* Lemons – 10 medium (preferably thin-skinned, juicy)

* Garlic cloves – 1 cup (peeled and whole or halved if large)

* Salt – 3–4 tbsp (adjust to taste)

* Red chili powder – 3 tbsp (adjust per heat preference)

* Turmeric powder – 1 tsp

* Mustard seeds – 2 tsp

* Fenugreek (methi) seeds – 1 tsp

* Asafoetida (hing) – ¼ tsp 

* Sesame Oil – 1 cup 

 Step-by-Step Instructions :-

Step 1: Prep the Lemons:-

* Wash lemons thoroughly and pat them dry.

* Cut each lemon into 8 pieces (or smaller, as preferred).

* Remove visible seeds for better texture.

* Place the cut lemons in a large bowl or jar and mix with 2 tbsp salt.

* Cover and let them rest for 5-7 days, stirring once daily. This softens the rind and helps in preservation.

Step 2: Prepare the Garlic:-

* Peel garlic cloves. Halve the larger ones.

* Optionally sun-dry or air-dry them for a day to reduce moisture (helps extend shelf life).

Step 3: Dry Roast the Spices:-

* In a dry pan, lightly roast mustard seeds and fenugreek seeds till aromatic.

* Let them cool and grind coarsely using a mortar-pestle or spice grinder.

* Mix the ground spices with red chili powder, turmeric, and asafoetida.

Step 4: Heat the Oil:-

* Heat 1 cup sesame oil till it reaches its smoking point. This removes rawness.

* Let the oil cool slightly until it's warm (not hot).

Step 5: Combine Everything :-

* Mix the softened lemon pieces with the garlic cloves.

* Add the prepared spice mix.

* Pour the warm oil over the mixture and stir everything thoroughly.

* Adjust salt if needed.

Step 6: Maturation:-

* Transfer the pickle to a clean, dry glass jar.

* Cover with a muslin cloth or loosely with a lid for the first few days.

* Keep the jar in sunlight or a warm place for 7–10 days.

* Stir or shake the jar daily for even marination.


 Ready to Eat:-

* After 10–15 days (depending on heat and lemon softness), your Lemon-Garlic Pickle will be ready to eat! The flavors deepen with time, and it keeps well for 6–12 months if stored properly.


 Storage Tips:-

* Always use a clean, dry spoon.

* Keep the jar tightly sealed.

* Store in a cool, dry place (or refrigerate for longer shelf life in humid climates).

 Serving Suggestions :-

* With parathas or stuffed rotis

* As a tangy twist in sandwiches or wraps

* Alongside curd rice or khichdi

* As a flavor booster in marinades or dressings. 

ENJOY!!!! 

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