Do you make or like summer fruit pickles

aha,I like sunmer fruit pickles.

Yes edigital, pickles has a great taste when you eat it with daal sawal and sabji:). In this case the pickle give a totally new taste to the whole meal. I like Indian pickle with all kind of vegetarian dishes. Some of my favourite pickles are mango pickle, awala pickle, olive pickle etc. But here in USA I have to buy it, can't make at home. I buy some very tasty pickle from Indian grocery. But home made pickles are more tasty.

I love pickles, they have this wonderful taste to them. I don't mind having them all the time with my meals. They are pretty cool.

LEMON PICKLE IN OIL RECIPE Ingredients: 1 kg Lemons (Nimbu) 240 grams Salt (Namak) 1/2 litre Mustard Oil (Sarson Ka Tel) 2 big pieces of asafoetida 4 teaspoons Red chili pepper (Lal Mirchi) 1/2 kg Ginger (Adrak) 30 grams Mustard seeds (Rai/Sarson) 120 grams whole fresh red chillies (Lal Mirchi) 60 grams methi seeds juice of two galgals or 1 cup Lemon (Nimbu) juice 1 tablespoon Salt (Namak) for lime juice How to make lemon pickle in oil: Wash and dry the lemons with a cloth. In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender. Heat the oil till smoky. Remove from the fire, add asafoetida and when it swells up, crush it with a spoon. Add chilli powder and stir till red colour appears. Remove from the fire, add mustard seeds and stir for a little while. Now stir in lemons, fresh red chillies and ginger and cook until a little tender. Roast methi seeds and powder. Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt Cook for 5 minutes. Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.

Summer fruit are huge say mango, jackfruit, water melon, bungee. You can make mango pickles following this - Ingredients 1 kilogram (2.2 pounds) raw green mangoes 150 grams (5 ounces) salt 1.5 (one and a half) tablespoon turmeric 3 tablespoons ground red pepper (or to taste) 150 grams (5 ounces) fennel seeds 100 grams (3.3 ounces) fenugreek seeds 30 grams (1 ounce) onion seeds 350 grams (12 ounces) Mustard oil (or enough to cover mangoes) (optional) 12 hot red chili peppers, cut in large pieces To make it Wash the mangoes and dry thoroughly. Cut into small pieces (approx 1 inch size). Do not remove the inner seed. (If the mangoes are large the innermost seed will fall out when you cut it - this part can be discarded, but the part if the seed that is stuck to the fruit itself should not be removed.) Green mangoes are a bit tough to cut, so use a large sharp knife, and watch those fingers! My experience is that the seed will usually cut easier in one direction than the other, in particular if you set the mango "on edge" it will cut easier. Some experimentation should establish this quickly. If you have to use excessive force then you are doing it wrong. Grind Fennel and Fenugreek seeds coarsely in a grinder. Mix all ingredients in a big container. Cover with a cheese cloth and place in a sunny window for 3 to 5 days. After that period transfer to a clean, dry glass jar, close tightly and store in a cool dry place. Mango pickle should be eaten in small quantities. It has a hot and sour taste.

I eat sour fruits but I don't know how to make pickles