Lemon Pickle Jamie Olivers Recipes

LEMON PICKLE - JAMIE OLIVER'S

Steps:

• Wash and deseed the lemons and cut into bite size pieces, leaving the skin on.
• Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal.
• Lower the heat and cook until brown, then add the vinegar.
• Cook until the dal is soft - test one as they will be really hard if not cooked through.
• Stir in the lemon, cook for a bit and then remove from the heat and allow to cool.
• This can be stored in the fridge for a few days if you wish.

EASY HOMEMADE PICKLE

Steps:

• Cut or slice up the veg into fine or chunky pieces, depending on what you're looking for. I quite like purposely cutting each veg differently - some diced, some into erratic chunks, some sliced delicately and some more thickly.
• Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
• Keep in the fridge for up to 8 weeks, or you can absolutely use it right away - it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.

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.;