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 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.

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.

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 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.;

PICKLED LEMONS

Steps:

• Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
• mix the water, salt and vinegar together and boil for 6 minutes.
• leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.