Lemony flavors are all over this post. It’s a spicy, tangy pickle day. Pickle and pickle making is quite lengthy process and on top of that lemon takes some time to soften. In tradition lemon pickle recipe, lemon pieces are kept in salt for a month or fortnight. This step helps the skin to soften. But instant lemon pickle seems to be a boon. In this recipe the lemon skin is softened through pressure cooking process. This instant version of pickle is time and energy saving one.
When you are on to making instant lemon pickle, few things helps you get the best output. Like, always choose juicy yellow lemons for the recipe. Because the skin is all matured and doesn’t taste too much pungent. And don’t even try pressure cooking lemons after cutting. This step would make the pickle a mess.
Next, you need to squeeze in more lemon over the pickle so that you get more liquid in it. Otherwise, as we are mixing up all spice powders with cooked lemon here, the pickle would be more or less dry. And the last caution of word is use enough oil for tempering. Because oil tends to act as preservative to pickle. And your instant lemon pickle lasts few more days.
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