In this recipe brined lemon pieces are used for pickling.
For salting select a ceramic barani or glass airtight jar which is clean and dry before use. Wash it well, wipe and sun dry for two to three hours. Salting helps in reducing the bitter taste of lemon peel.
If using ceramic barani, use a cloth and thread to close the lid tight. Using airtight jar is important for proper salting.
Since we keep lemon pieces and salt for 12 to 15 days. If the lid is not tight, there are chances of fungal growth in the brined lemons. So we need to take care of it.
Let’s see how to salt the lemons
The best method I follow for salting the lemons is, adding alternate layers of lemon pieces and salt.
We add alternate layers so that its easy to mix salt and lemon pieces over time.
First add few lemon pieces to bottom, next add salt. Again, add lemon pieces, next add few spoons of salt. This way add all the chopped lemon pieces and remaining salt. Fill up the entire jar.
Close the lid, make it airtight. Keep this mixture aside.
Set aside for 12 to 15 days. Every three days, shake the jar slowly, so that salt and lemon mix well.
After 15 days, you see that the salt has dissolved, and the mixture has become saucy. Lemon pieces become soft and salty.
This is ready for mixing with pickle masala.