HOMEMADE PICKLE RECIPE

After giving the Citrons a thorough cleaning in cold water, pat them dry with a clean cloth.

Now cut them into eight or twelve pieces. remove the seeds as well as the central white portion.

Dice the slices into tiny bits.

Now add five fistfuls of chopped citron slices to the jar. Next, sprinkle one fistful of rock salt on top of the slices, and then add five more fistfuls of Citron pieces and fistful of Salt

To better absorb the salt, create a layer with salt and citron pieces.

Now, shut the jar or container and leave it alone for a week or ten.

The pieces of citrus have softened and absorbed the salt after ten days.

To combine the masala, open the jar and pour everything into a basin.

All of the ingredients(Except 1/2 Tbsp of Mustard seeds ) should be dry roasted and ground into a fine powder.

Now mix the Salted Citron combination with all of the mentioned powders.

Mix everything together and set away.

Within a pan Splutter the remaining 1/2 tablespoon of mustard seeds in the heated oil.

Once the heat is off, add the asafoetida and turmeric powder, and allow it to cool for a while.

Combine the seasoning with the pickle once it has cooled.

Now that the delectable Citron/Heralekai Pickle is ready, keep it in an airtight jar.