Fresh red hot chili pickle

Chili is one of the must have ingredients to make all pickles but this also can be a major ingredients to make a pickle.  A combination of lemon juice, hot chili and salt can never ever go wrong when it comes to making a bottled pickle that will last long. It can be ready to consume within ten days of bottling it however some prefer it when it matures enough. That enough maturation times seems to be minimum a month keeping it under the sun during winter time or two months after making it. As for me its ready to eat after ten days. 

Ingredients : 

• Lemon juice                 :  400 ml
• Hot chilies                    :  550 grams [ cherry chili ]
• Black [ rock ] salt         :  2 teaspoon 
• Sea salt                         :  3 teas spoon
• Timur                           :  half teaspoon 
• Clear jar                       :  1000 gms  [1 kg] capacity of a bottle with plastic lid

How to convert it into a tangy and mouth watering ?  Process.

• Grind Timur and mix it with salt. 
• Keep the mixed salt and Timur in glass bottle. 
• Squeeze all the lemon juice in a bottle and then shake it well so that salt and juice is mixed well. 
• Make small incision with knife in each chili before you drop it in the bottle. 
• When the bottle is filled up to the rim then cover the lid tightly. 
• Keep the pickle bottle in a place which gets enough sun during day time. It helps to mature it properly.
• Wait until a week pass by before its ready to consume with rice.

Now, your pickle will be ready in 10 days.

Note :  

1. Make sure the lid is made of plastic.  Metal lid will spoil scent as well as taste of the pickle. Then you might mistakenly think something is wrong in the process of making it.
2. This can be used after a week or ten days but some insist you should eat it only when it matures enough and  that time is minimum a months time. However, you can keep in mind that hot chili, salt and Timur is ready to eat any time.