Spiced Lemon Pickle Recipes

LEMON PICKLE RECIPE (4 INGREDIENTS)

Steps:

• Firstly rinse the lemons very well in water. Then place them in a clean plate or kitchen towel and let them dry naturally at room temperature.
• You can even wipe dry them very well with a clean kitchen cotton towel or napkin.
• Before beginning with the recipe making, do make sure that your hands, chopping board, knife, kitchen towels, bowls, spoons and jar are clean and moisture free.
• Later take each lemon and cut four sides but keeping the lemon intact and whole. Do not cut through completely. Cut all lemons this way.
• Squeeze a bit of juice - about ¼ to ½ teaspoons from each lemon piece into a bowl. But do not squeeze the lemons too much - you want them to keep their shape and fullness.
• Set the bowl of lemon juice aside to use later. Adding some lemon juice helps to preserve the pickle.
• If the seeds drop when you squeeze the juice, then remove them with a small spoon and discard. If the seeds remain in the lemon, then simply let them be. No need to remove them.
• In another plate or bowl, take 1 tablespoon carom seeds (ajwain), ½ tablespoon red chili powder and 1 tablespoon salt.
• Mix very well and set aside.
• Now with your fingers or a small spoon stuff this spice mix in each lemon. Set aside.
• Place the lemons in a clean glass jar. You can sun dry the empty jar for 1 to 2 hours if you want.
• Now remove the seeds and pour the lemon juice which was in the bowl in the jar.
• Add leftover spice mix if any on the stuffed lemons in the jar.
• Sprinkle some salt (about ½ to 1 teaspoon) all over the lemons. This is essential so that the lemons don't spoil during the pickling process.
• Cover with a lid and keep the jar in sunlight for 4 days. Every day shake the jar.
• The tangy lemon pickle will be ready after 4 to 5 days and then you can serve it with your meals.
• Store the lemon pickle in an air-tight jar in your refrigerator. Do not keep it at room temperature. When you want to serve, remove it with a clean dry spoon. Close the lid of the jar and keep it back in the refrigerator. This lemon pickle keeps well for a month when refrigerated.

LEMON PICKLES WITH SPICES

Steps:

• 1. Wash the lemons thouroughly. Slice lemons 1/4 inch thick. DO NOT peel the lemons!
• 2. Sterilize 20 half pint jars in boiling water bath for 10 minutes.
• 3. Put all of the spice pieces into a cheese cloth bag or stainless steel spice balls.
• 4. Place the sugar, salt, spice bag, water and vinegar in large stainless steel pot. Bring to a boil. Boil for 6 minutes stirring constantly.
• 5. Put the lemon slices into the boiling syrup. Boil 1 minute, gently stirring and "tossing". Remove spice bag.
• 6. Stack the lemon slices into the hot steril jars. Cover lemon slices with the hot syrup. Leave 1/2 inch "head space" in the jars.
• 7. Wipe the rims and place lids and rings. tighten to fingertip tightness. Place in boiling water bath to cover jars by 3 inches above the lids. Bring back to a boil with the canner lid on. Boil for 15 minutes. Remove the jars to a towel lined counter or table. Leave sitting undisturbed for 24 hours before storing in pantry.
• 8. *** The pickles will not be ready to eat for 4-5 weeks. *** Any jars that did not seal... can be stored in the refrigerator for 6 months.

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.