04 January 2013,02:22 by
Ponmathi Srilekha.S

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Makes :
4 Jar

Preparation Time :
20 minutes

Preparation Method :

  • Mix ½ cup lemon juice with the spice powder and stuff the slit lemons with the mixture.
  • Arrange the stuffed lemons in a glass jar, with a layer of the spice mixture between them. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice.
  • Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shake occasionally.
  • Store the pickle in a dry glass jar.


  • 2 kg Lemons, washed, wiped, slit in quarters without separating the pieces
  • 225 ml Juice of lemon

Ground to Fine Paste

  • 225 grams Black salt
  • 30 grams Black cardamom
  • 1 tablespoon Black peppercorn seeds
  • 30 grams Dry red chillies
  • 250 grams  salt
  • 1 tablespoon Cumin seeds
  • 100 grams Ginger powder
  • 1 tablespoon Black cumin
  • 150 grams Sugar
  • 1 tablespoon Carom seeds
  • A pinch Asafoetida

96 comments for “Stuffed Lemon Pickle”

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