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  Added: Apr 03, 2008  •  Visited (191)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lemon Pickle
So simple and so delicious. If you like lemons, this pickle will drive you crazy! Just remember that it needs to cure for 2 or 3 weeks before serving.

What You Need:
  • ½ cup salad oil
  • 3 tablespoons salt
  • 1 teaspoon turmeric
  • 1 teaspoon ground fenugreek
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon red pepper flakes
  • ½ teaspoon fennel seeds
  • ¼ teaspoon asafetida (optional)
  • 6 cloves garlic, peeled and sliced
  • 2 ounces fresh ginger, sliced
  • 18 lemons

  • How To Cook:
    1. Heat a frying pan. Add the oil and all the ingredients except the lemons. Cook over low heat for 45 seconds, but don't brown the garlic. Set aside to cool.

    2. Quarter the lemons, do not peel, and place in a large bowl. Add the cooled spiced oil and toss well.

    3. Pack into a 1-gallon wide-mouth jar. Seal the jar and leave it on your kitchen counter, near a window.

    4. Shake the jar and roll the juices about once every 3 days. You will need to open the jar now and then to allow gas to escape.

    5. After 2 or 3 weeks the pickles are cured. Place in the refrigerator, where they will keep well for a couple of months.

    6. Serve as a pickle course with any of the Indian dishes in this section.

    To Make: plenty
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Fruits » Lemon
    Main Ingredient » Vegetables » Garlic
    Main Ingredient » Vegetables » Ginger
    Dish » Marinades & Pickles

     





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