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Whole Lemon Pickle


Ingredients

10 to 12 whole lemons
250 gms sea salt ( not the iodine kind :)
1/2 cup ghee for later use


Method

1. Arrange salt and lemon in alternate layers. The last layer should be of the sea salt.
2. Cover and keep this away for 3 months
3. After 3 months the lemons start looking like gulab jamun. ( Black round balls)
4. Take these out and wash in hot water and wipe dry.
5. Dip in pure melted ghee and remove from the ghee. Just coat it with ghee.
6.  Store in glass jars \ barni.
7.This pickle stays good for years!
8. A layer of salt may appear later. Remember that is not fungus just sea salt.
8. Great for digestion


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