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.
Total Time
Preparation: 20 minutes Maturation: 1 month
Servings
about 1 pint of pickle
Prep Time
20 minutes
8 small or 4 large lemons
½ cup salt
¼–½ cup sugar
4 small green chiles, finely chopped
1 tablespoon yellow mustard seed
1 tablespoon ground ginger
1 teaspoon fenugreek seed
¼ teaspoon turmeric powder
1–2 star anise pods
Cut lemons into small pieces, and place in a bowl.
Cover with salt and set aside for at least 4 hours (24 is better).
4 hours
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!
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.
2–3 minutes
Add the spices and sugar mixture to the bowl of lemons, and mix together well.
Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.
Set aside to mature for 1 month.
- •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.