Lemon Pickle:
Cut 10 medium sized Lemon into small pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. After three days heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier to the lemon pieces. Pour the hot oil over it and mix well. Allow it to soak in the oil mixture for 1 day. Next day the delicious lemon pickle is ready to use. Store it in an airtight container.
Instant Lemon Pickle:
Steam the chopped pieces of 3 to 4 lemon with salt for 10 minutes. When half cooked, heat 1 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier to the lemon pieces. Pour the hot oil over it and mix well. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
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