Lemon Pickles With Spices Recipes

LEMON PICKLE RECIPE

Steps:

• Optional - If using fenugreek seeds, roast 1 tsp seeds on a low heat until they turn fragrant and deep golden in color. Cool this and powder finely. Measure ½ to 1 tsp powder for this pickle and set aside.
• Rinse the lemons well until running water and wipe dry with a clean cloth. Air dry them preferably overnight to ensure they are moisture free.
• Ensure the chopping board, knife, bowls, spoons and pickle jar are clean and moist free. Do not use moist surfaces or cutlery while you make the pickle to avoid spoilage.
• Chop 200 grams lemons to desired sizes and deseed them gently with a small fork or a knife.
• Extract the lemon juice from the rest of the lemons (another 200 grams) and discard the seeds.
• Spread the chopped lemon pieces on a clean tray and sun dry them for at least 5 hours. If you do not have sunlight, then put the tray in the oven and turn on the oven at 40 C (104 F), at the lowest possible settings in your oven for 1 hour, shake the tray after 30 mins. Keep the oven door ajar (little open) through out to avoid moisture building up inside.
• At the same time, spread red chilli powder, salt and turmeric in a tray. Keep it in the sun for 1 hour or in the oven at 40 C or 104F (without salt) for 20 mins. Keep the oven door ajar (little open) through out to avoid moisture building up inside. Remove the tray and place on a wired rack so the ingredients don't sweat.
• Also keep the lemon juice in the sun or in the oven. If keeping in the sun, spread a thin muslin cloth over the bowl of lemon juice.
• Before you make the pickle, cool down all of the ingredients including salt. This step is very important. They will become warm or slightly hot after keeping in the sun/ oven.
• Add the lemon pieces to a clean glass or ceramic bowl or jar.
• Pour the lemon juice, add 1 tbsp salt and turmeric.
• Cover and rest it for 1 to 2 days at room temperature in a dry clean place. Avoid keeping this in a humid atmosphere like in kitchen. Keep it in the living.
• Stir the lemon pieces together with chilli powder and ½ to 1 tsp methi seeds powder. Cover and set aside.
• Heat oil in a pan until hot enough. Then add mustard, red chilies and crushed garlic.
• Turn off when the garlic is fried to crisp and golden. Add hing and cool down the oil completely.
• Pour half of the oil to the lemon pickle and give a good stir. Taste it and add more salt and chilli powder if needed.
• Transfer this to a glass bottle. Pour the remaining oil over the pickle.
• Press down the pickle so the oil floats on top. Ensure there is a layer of oil over the lemon pickle as this helps in a good shelf life.
• Cover with a lid and refrigerate the lemon pickle for better shelf life.
• It takes 10 to 20 days for the lemon pieces to be ready. When the pickle is ready, the lemon pieces will soften.
• Always use dry spoons to serve the pickle. Wipe clean the sides of the jar with a clean tissue after every use. Ensure most of the lemon pickle is under the oil at all times. This helps in preserving the pickle for longer.

SPICED LEMON PICKLE

Steps:

• Tie the spices in a piece of muslin. Grate the ginger. De-seed the chillies and slice finely. Juice the lemons and then slice the squeezed halves into fine slices. Peel onions and slice finely. Mix onion, salt, lemon slices, lemon juice, vinegar, chillies, ginger and spice bag in a large stainless bowl and steep six hours or overnight. Next day select a heavy-based pan and cook everything (except the sugar) gently for about one hour until the lemon skins are really tender. (Once the sugar is added they will soften no more.) Add the sugar, stir to dissolve and boil briskly for 20 minutes. Bottle and leave for a month before eating. I have to confess to eating some of the pickle while still warm, with a roast chicken. Makes 4 cups

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.;

SPICY LEMON PICKLE

Steps:

• Heat lemon wedges, water and salt to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 12-15 minutes or until lemons are tender and water has almost evaporated; remove from heat. Stir in ground red pepper.
• Heat oil and mustard seeds in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add hot oil mixture and remaining ingredients to lemons; mix well.
• Cool pickle 20-30 minutes. Tightly cover and store in refrigerator for up to 2 weeks.
• DRY-ROASTING FENUGREEK SEEDS: Heat heavy 6-inch skillet over medium heat about 2 minutes. (Hold hand, palm down, about 4 inches above bottom of skillet. It should feel warm.) Add seeds to skillet and cook 30-60 seconds, stirring constantly, until seeds turn reddish brown and have an almost nutty, slightly bitter aroma. If grinding seeds, which you are in this recipe, let cool 1 to 2 minutes, then grind in a spice grinder or with a mortar and pestle.

HOMEMADE PICKLING SPICE

Steps:

• Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.