Lemon Pickle II
Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil.
- Prep
- 41 min
- Cook
- 1 hr 36 min
- Total
- 2 hr 17 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Cut lemons into small pieces, and place in a bowl.
Procedure
Cover with salt and set aside for at least 4 hours (24 is better).
Procedure
Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chilis in a pan over high heat, shaking constantly—don't burn them!
Procedure
Strain the juice from the lemons into a small saucepan, add the turmeric, ginger and sugar, and simmer for 2–3 minutes until the sugar has dissolved. If there isn't enough juice, add 1–2 tablespoons water.
Procedure
Add the spices and sugar mixture to the bowl of lemons, and mix together well.
Procedure
Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.
Procedure
Set aside to mature for 1 month.
Notes, tips and variations
If you don't have fresh chilis, add some dried chilis or chili powder. The pickle in the photo has three whole dried chilis in it.
Photo: Webaware · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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