Instant Lemon Pickle Recipe
In the vibrant tapestry of Indian cuisine, pickles hold a cherished place, with their ability to elevate any meal with a burst of flavor. This Instant Lemon Pickle Recipe is a delightful homage to the traditional methods, yet it delivers the same tangy goodness in a fraction of the time. Perfect for pairing with rice, parathas, or just enjoyed straight from the jar, this pickle is a must-try for anyone looking to infuse their meals with zest and personality.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Lemons | 10 |
| Sugar | 1 ½ cups |
| Salt | ½ cup (adjust to taste) |
| Red Chili Powder | ½ cup |
Nutritional Information Table (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 44 g |
| Sugars | 42 g |
| Protein | 1 g |
| Sodium | 920 mg |
Preparation Details
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course | Diet |
|---|---|---|---|---|---|---|
| 10 minutes | 30 minutes | 40 minutes | 2 | Indian | Side Dish | Vegetarian |
Instructions Table
Step-by-Step Instructions
| Step | Instructions |
|---|---|
| 1 | Select and Prepare Lemons: Begin by selecting good quality, ripe yellow lemons with thin skin and no spots. Wash them thoroughly in clean water and pat them dry using a kitchen towel. |
| 2 | Cut and Seed: Cut each lemon into eight equal pieces and carefully remove any seeds with a knife, ensuring that no seeds remain in the lemon pieces, as they can impart a bitter taste to the pickle. |
| 3 | Prepare Pressure Cooker: In a pressure cooker, add 3-4 cups of water. Place all the lemon pieces in a separate vessel and set it inside the pressure cooker, covering the vessel with a plate to prevent steam from entering. |
| 4 | Cook the Lemons: Close the pressure cooker and cook the lemons for one whistle on high flame. After that, lower the flame and continue to cook for an additional 10-12 minutes. Once done, release the pressure to open the cooker. |
| 5 | Strain and Collect Juice: You will find that the lemon pieces are well-cooked and juicy. Carefully strain the lemon pieces and collect the juice in a pan. Do not add any water to the juice. |
| 6 | Make the Syrup: To the collected lemon juice, add sugar and cook on low flame, stirring constantly. Allow the sugar to melt completely, creating a syrup. You should see bubbles forming in the syrup. |
| 7 | Check Consistency: Cook until the syrup reaches a two-string consistency, which should happen quickly due to the small volume of juice (approximately 5-7 minutes). |
| 8 | Add Spices: Stir in the salt and red chili powder into the syrup, mixing well. |
| 9 | Combine and Cool: Finally, add the cooked lemon pieces to the syrup and turn off the heat. Mix the pieces thoroughly with the syrup, stirring for an additional 1-2 minutes. |
| 10 | Store: Allow the Instant Lemon Pickle to cool completely before transferring it to a clean, dry, and sterilized bottle. Store it in the refrigerator and use it as needed. |
Serving Suggestions
The Instant Lemon Pickle is best served as a side dish, adding a tantalizing kick to meals such as steamed rice, curries, or even grilled meats. Its bold flavor profile makes it a wonderful accompaniment to a variety of dishes, offering a burst of citrusy brightness that complements both vegetarian and non-vegetarian meals alike.
Conclusion
With this Instant Lemon Pickle Recipe, you can create a flavorful condiment that not only enhances your meals but also provides a taste of tradition with modern convenience. Whether you’re enjoying a simple meal at home or entertaining guests, this quick pickle will surely impress with its vibrant flavor and easy preparation. Embrace the art of Indian pickling and savor the deliciousness that this Instant Lemon Pickle has to offer!
