Crushed Lemon Pickle Recipes

CRUSHED LEMON PICKLE

Steps:

• Quarter lemons, remove all seeds.
• Put sugar and lemon pieces in a small grinder.
• Run in short spurts, till lemons are crushed in coarse pieces.
• Remove into a clean dry glass bowl or wide mouthed jar.
• Add all other ingredients.
• Mix well with a wooden ladle or fork.
• Tie mouth with a clean dry muslin cloth.
• Keep each day in hot sunlight, each day for at least 4-5 days.
• Check to see is sugar has melted completely.
• Close lid tightly, and store in cool, dry place.
• Never use a wet spoon to remove pickle, to make it last.

LEMON PICKLE

Steps:

• Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;

CRUSHED LEMON PICKLE RAITA

Steps:

• 1. Prepare the pickle. Then place the yogurt in a serving bowl and mix in the lemon pickle. Add salt and pepper, if needed.2. Add the chives and swirl lightly to mix, with some of them visible as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMON PICKLE

Steps:

• Puree lemons and onions,with some of the vinegar until very smooth. Place in a large pot, with all other ingredients, and bring to a boil. Reduce heat to a simmer, and cook for about 45 mins, until reduced to a spoonable consistency. Bottle while hot into sterlised jars.

SMASHED PICKLE SALAD

Steps:

• In a medium bowl, stir together the red onion and pickle brine.
• On your cutting board, whack the pickles with a meat mallet or the back of a wooden spoon, then rip into 1/2-inch pieces. (If using spears, simply rip them into 1/2-inch pieces.)
• Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise. Stir vigorously until creamy and combined. This salad is best eaten right away. (It can be refrigerated up to one day, but the dressing will start to get watery.)

CRUSHED LEMON AND FRESH RED CHILI PEPPER PICKLE

Steps:

• 1. Wash and wipe dry the lemons or limes, then coarsely chop them, with the rind, and remove any seeds. Transfer to a food processor, along with the chili peppers, and process until minced.2. Add the ajwain seeds and salt, and process again until smooth. Transfer to a sterile glass jar. Cover the jar with the muslin, securing it with a rubber band and place in a warm, sunny spot in the kitchen or outside in the sun. (If the pickle jar is outside in the sun, bring it inside in the evening.)3. Shake the jar once or twice each day, until the pickle is light buff in color, and the juices are thick, about 1 week. This pickle stays fresh at room temperature about 1 year.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.