Lemon Pickle II
Photo: Webaware, Public domain
This Indian lemon pickle gets its keeping power from salt and sugar rather than oil, which gives a clean, sharp condiment for rice and curries. Chopped lemons cure in salt, then meet a syrup made from their own juice, turmeric and ginger. Dry-roasted mustard, fenugreek, star anise and chile add a toasted, bitter edge. Everything sits in a jar for a month, so the work is short and the waiting does the rest.
Instructions
Cut the lemons into small pieces and put them in a bowl. Cover them with the salt and leave them for at least 4 hours, or up to 24 hours for a better result.
Dry-roast the mustard seeds, fenugreek seeds, star anise and chopped chiles in a pan over high heat. Shake the pan constantly so nothing burns.
Strain the juice from the lemons into a small saucepan and stir in the turmeric, ginger and sugar. Simmer for 2 to 3 minutes, until the sugar has dissolved. If there is too little juice, add 1 to 2 tablespoons of water.
Pour the spiced syrup and the roasted spices over the lemons and mix well so every piece is coated.
Pack the lemons into a pint jar, pressing them down as needed so the liquid covers all of the pieces.
Set the jar aside to mature for 1 month before eating.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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