Kanchi / Brined Lemons -1.
Wipe about 25 lemons (spotless) with a dry cloth and let dry in shade for some time. Boil water 2 cups water add about 1 cup of salt and mix well till salt has mixed well Cool completely. Strain the salt water to remove, if there are any impurities on a muslin or cotton cloth. In a sterilized glass jar put the lemons (cut into big pieces- 4 to 6 of each depending on the size of the lemon). Pour the salt water to the brim. Cover with a plastic and then tightly with lid and keep aside for some days. After about 20 days they are ready to consume. If done in good and proper hygienic manner these brined lemons stay good for years though their colour gradually changes to darker shades. I do not add any ginger or chillies but some people do add them.
** Here is the link to the Kanchi Recipe-2, Please check the same.
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