First of all, wash lemons properly and wipe with a muslin cloth.
Cut each lemon lengthwise in four pieces.
Squeeze all the lemon pieces to collect lemon juice and lemon seeds in a bowl.
Be sure that the lemon seeds must not remain in lemon pieces otherwise your pickle will get bitter.
Take salt in a plate and dab the squeezed lemon pieces over salt and fill in a dry jar.
Sieve the collected lemon juice and pour it in jar.
Add black salt and remaining white salt in pickle and close the lid tightly.
keep this jar in direct sun light for 25 days. Shake the jar properly once or twice every day.
Take out this half done pickle in a clean and dry bowl.
Add sugar, red chili power and gram masala in it and mix it very well.
Again fill this pickle in the jar and keep in direct sunlight for 1 week. Don’t forget to shake the jar twice every day.
Your tangy sweet and sour lemon pickle will ready to eat in one week.
Enjoy the taste and healthy bites of this tangy pickle with dal chawal, kichdi, puri-kacori and parathans !
Recipe Notes
Please make sure all the utensils, spoons and ladles, knife and cutting board and storage jars are dry and moisture free as any moisture content will reduce the life of pickle.