Disclosure: I have partnered with YMC and Bernardin and have received compensation for this post. All opinions are my own.
Looking for a simple, easy to make, clean tasting no oil lemon pickle? This is it right here!
This easy no oil lemon pickle belongs to the category of things that elevate humble delicious "ghar ka khana" (food cooked at home) dishes like daal and aaloo gosht in. Their clean sharp taste provides a bright contrast with so many Pakistani dishes.
What I have learnt about making achar
- I have learnt that throwing the lemons into whatever random container you have handy does not work. I used the 250ml Bernardin jars which I purchased at Wal Mart, but are available at Canadian Tire as well. For 10 bucks you get a dozen of these and they are reusable.
- The second lesson is that you HAVE TO use pickling salt. The table salt available in Canada will sometimes have anti caking agents added into it and those agents can cause the liquid of the Khattay Leemoo to become dark and cloudy.
- Third lesson, have patience. The lemons in Canada unlike those in Pakistan or India have a thicker rind and it takes about ten days (or more) for them to soften to perfection. Slim slivers take 8 days.
- Also, speaking of lemons, organic lemons are a must, think about it, you are eating the skin! Also organic lemons will have a thinner rind and no wax on the exterior.
This recipe for Khattay Leemoo is more like a guide and it is your opportunity to have some fun in the kitchen. Have a favourite whole spice? add it in. Think some chilli flakes won't hurt? Agreed. Just go for it, have fun and don't forget to tag me in your creations!
No Oil Lemon Pickle - Khattay Leemoo
Ingredients
- 4 Organic lemons, washed and scrubbed
- 2 ¼ tbsp Pickling Salt
- Optional add ins: green chillies, nigella seeds, cumin seeds, peppercorns, star anise, etc.
Instructions
- Halved your scrubbed lemons and juice them most of the way. Save the juice for another use
- Cut each half into six pieces or slim slivers
- Layer the lemon pieces into the bottom of the jar, press them down enough to create an approximate 1.5-2 inch layer
- Add your add ins of choice (or none at all) and sprinkle with ¾ tbsp pickling salt
- Repeat until the jar is filled to the top
- Shut the lid tightly and leave in the sun for 10 days. The lemon rind will change colour, the salt will leach some liquid out of the lemon, this is all normal (and good!).
- Invert the jars every day to distribute the natural pickling liquid. Check on it after 10 days, the rind should be nice and soft, if not then leave out for another few days
- Eat with daal chawal, khichri, biryani, matar pulao.
Notes
Wondering what I made? I made two jars with lemons/limes and green chillies, one with nigella seeds thrown in and a few plain ones as well. IMHO the lemon pickle is lovelier than the lime one. Please do note that the limes somehow take longer to tenderize.
Getting to this later? No problem, just pin it right here!
This is pretty cool! I have never heard of a lemon pickle before. I am definitely going to try this recipe sometime soon! Thank you for sharing.
Thanks Shelby! I appreciate it, hope you enjoy it!
Definitely trying this soon! Looks like such a great way to up the flavor factor to dishes.
for sure, and it's so easy to prep!
I am absolutely drooling at this Khatta Neembu ka Achar! My fav to go with khichadi. Yumm! Loved your tips as well!
thank you so much sonal and yes it is SO good with khichdi!
So yummy. I read your recipe in detail and will try it out. Would be great with daal chawal. Simple and nice recipe.
Thank you Roxana! You are so kind 🙂
This looks absolutely delicious and perfect! Your tips are great too!
Thanks Natalie, I really appreciate it!
What a cool recipe! Thanks for sharing all your tips 🙂
Trust me the pleasure was all mine 😉
Nothing beats homemade achaar!
agreed!
I’ve never actually tried pickling anything before. But your recipe looks great!
Thanks Salma! It was so fun to do!
Love lemon pickle..yum! Must try it this way sometime.
Thank you so much! Hope you do!
We make a very spicy version of this. My grandma recipe
Would love to try that!
Tried it and love it.
woohoo!! I must tell my mother that too - she will be SO pleased!
How long do the pickles keep?
Hmm six months easy!
UK. Not much sun. Is there an alternative method to warming in the sun please
hmm I am not sure tbh! Let me try something and circle back