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How to make pickles step by step?

LEMON PICKLES

Wash and dry the lemons completely.

Cut the lemons into small pieces and remove the seeds.

In a mixing bowl, add the lemon pieces and salt. Mix well and set aside for 2-3 days.

Grind the roasted seeds into a fine powder.

In a separate pan, roast mustard seeds, fenugreek seeds, and cumin seeds for a few seconds.

After 2-3 days, heat mustard oil in a pan and let it cool.

Add the cooled mustard oil to the lemon mixture and mix well.

Store the lemon pickles in an airtight jar and keep in a cool, dry place for at least a week before consuming.

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