Blog of an aspiring foodie

Meena’s Lemon Pickle

Posted by beer_chris on 11-January-2009

Lemon Pickle Recipe
From Meena – edited to recipe format by Ytee
 

25 Meyer Lemons 
2 tsp Turmeric 
4 oz Fenugreek (Methi) seeds 
pinch Hing powder (asafoetida) 
3 oz Carom (ajwain, bishop’s weed) seeds 
2 tsp fine grind white salt (Indian rock salt) 
2 tsp Indian black salt 
8 oz Garam Masala 
4 oz Red chile powder
1/3 cup Sugar

 

  • Cut 25 lemons in eigths and put into a large mixing bowl. Add a sprinkle of salt and turmeric. Mix roughly and put aside.
  • Spread fenugreek seeds at the bottom of a large (8 qt at least) pickling jar. Best jar seals tightly with a screw top.
  • Place lemons over the fenugreek, close the pickling jar and place in the sun or a warm place.
  • Stir and mix the lemons daily without disturbing the fenugreek at the bottom
  • After about 8 days or when the lemon rind is soft, pour all the contents out into a large mixing bowl
  • Add Hing powder, Carom seeds, rock and black salt, garam amsala and chile powder. Mix thoroughly.
  • Feel the lemon rind. If soft then you can add the sugar also at the same time. If not, you should add it later. Put the pickle back in the pickling jar, seal it, and put back in the sunny/warm spot. Continue to stir everday, letting the lemons marinate in the spices for about 8 days.
  • The pickle should be ready to eat in about 2 weeks. Store in normal preserving jars. Keep final product refrigerated to preserve, although a hot pack into the jar may work as well to maintain shelf stability.

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