Lemon pickles are natural preservatives, has no cholesterol, and is an excellent source of vitamins and minerals.
For making boiled lemon pickle, cut 8 pieces from each lemon and smear each piece with oil. Next, the pieces need to be boiled in a pressure cooker for 3 whistles for it to be cooked. Now, you need to evaporate all the excess water from the pieces of boiled lemon by cooking them on a low flame in a pan.
Now allow this lemon pieces mixture to cool completely before mixing in all the masalas – salt, powdered sugar, asafoetida, chilli powder, and turmeric powder.
Now you need to keep it aside for at least 4-5 hours and store the pickle in an airtight container and put it in the fridge. Enjoy your lemon pickle with curd rice!