Recipe

Indian Lemon Pickle Recipe

	Waterlily / All my dishes 4 months ago This is so lemony, so refreshing, and so good. Prep:20m Cook:1m Servings:60	Waterlily
	indian lemon pickle

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Fans

grandmommy

Ingredients

1/2 cup light-tasting oil

3 T salt

1 t turmeric

1 t ground fenugreek seed

1 t yellow mustard seed

1 t red pepper flakes

1/2 t fennel seeds

6-12 cloves garlic, peeled and sliced

2-4 ounces fresh ginger, peeled and sliced

18 lemons

Directions

Heat the oil in a frying pan. When oil is hot, add all the ingredients except the lemons. Cook over low heat for about a minute, taking care not to brown the garlic. Set aside. While this spices cool a bit, wash and quarter the UNpeeled lemons. Pack the lemons into a wide-mouth gallon jar. Pour the spices and oil over the lemons and close the jar tightly. Shake the jar and roll the juices around every day. You'll need to open the jar every few days to let gases escape. The pickles will be cured in 2-3 weeks. Keep them in the refrigerator and they will keep for about 2 months.

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Comments

grandmommy 4 months ago said:
Thank you, I have a passion for lemon anything. I have made preserved lemons before but your recipe sounds wonderful. Saved and can't wait to try it.
I think this is a sure 5!

spicecounty 4 months ago said:
Hi Waterlilly...Good pickle recipe..similiar to our south indian pickle recipe.

waterlily 4 months ago said:
Yes, I just now changed the name so that it's acknowledged as an Indian dish. Thanks, spicecounty!

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