a) Gol nemu preserved in salt
Method of preservation:
Take a knife and scrape away the outer skin of the lemons instead of peeling. Now wash the lemons and transfer them to a container. Rub the lemons with salt and place the container under the sun. After four days of sun-drying, move the lemons into glass bottles or jars. This preserved lemon increases in its medicinal value as time passes. Can be consumed to treat issues like vomiting, indigestion, stomach ache, diarrhoea etc. The seeds of the lemon cures pinworm infestation as well. During the sweltering summer season, having a piece of this preserved lemon with rice makes us relish our food.
Always use a dry spoon while taking out the preserved lemon from the bottle.
b) Gol nemu(round lemon) sweet pickle without oil
Chilly powder—2 table spoon
Jaggery—2 table spoon
Garam masala—1 table spoon
Method of preparation:
Wash the lemons. Cut them into halves. Gently squeeze the pieces to separate the seeds and collect the juice in a bowl. Discard the seeds.
Now cut the halved lemons again, you can make four pieces out of a halved piece of lemon. Rub salt, chilly powder, garam masala into all the small lemon pieces. Add the juice that was collected while separating the seeds. Mix the juice well with the cut pieces.
Place a kadhai on the stove, and add sugar, jaggery and water to make the syrup. Once the syrup is ready, add the lemon pieces to the syrup and stir. Turn off the stove the moment it starts to boil. Allow the content to be soaked in the syrup for the entire night. Next morning, transfer the content to glass bottles or jars and place them under the sun. Your tasty sweet lemon pickle is ready.
Always use a dry spoon while taking out the pickle.