Sweet Lemon Pickle (Nimbu ka Meetha Achar)

1 kg lemons (thick skinned)
750 gm sugar
62.5 gm salt
2 cinnamon sticks
6 cloves
4 black cardamoms
2 whole red chiles, dried
3 tsp powdered red chile (optional)
3 tsp garam masala (optional)

Grind the cloves, cardamoms, one cinnamon stick.  Wash the lemons and dry thoroughly. Slice the lemons into 1/4" thick rounds.  Put into a completely dry pressure cooker, and place on low heat for 10 minutes.  Now increase the heat to medium, and wait for one whistle.  Remove the pressure cooker from the flame immediately after the whistle.  Let the pressure release naturally.  Open the pressure cooker, and add in all the remaining ingredients.  Pour into a dry, airtight glass jar.  Place in the sun for 2 days.

Gajar, Gobhi, Shalgam ka Achar (Carrot, Cauliflower, Turnip Pickle)

A winter treat!

400 gm carrots, peeled and chopped into sticks
400 gm cauliflower florets
200 gm turnips, peeled and chopped into disks, 1/4 inch thick
250 gm mustard oil
50 gm finely chopped ginger
100 gm finely chopped onion
25 gm tamarind (dry), soaked in 1/2 C water, and sieved
5 Tbsp mustard seeds, roughly ground
2 Tbsp ground red chili powder
2 1/2 Tbsp ground black pepper
3 Tbsp garam masala
4 Tbsp salt
1 C vinegar
50 gm gud, powdered.

Bring a large pot of water to boil.  Add the carrots, cauliflower, and turnip, and boil for at the most 5 minutes.  Drain, spread in large trays, and dry.  Putting the trays under the fan for a couple of hours should do the trick.

Meanwhile, cook the ginger and onion in the mustard oil, on medium heat, for 15 to 20 minutes.  Now add the ingredients 7 through 13 (not the gud), and mix thoroughly.  Add in the gud last.  When the vegetables are dry, add into the spice mixture, and mix thoroughly.  Put in an airtight glass jar, and let it stand in the bright sun for 3-4 days.  Enjoy!