Indian Lemon Pickle
From waterlily 16 years ago
- 1 minutes to make
- Serves 60
This is so lemony, so refreshing, and so good.
Ingredients
- 1/2 cup light-tasting oil shopping list
- 3 T salt shopping list
- 1 t turmeric shopping list
- 1 t ground fenugreek seed shopping list
- 1 t yellow mustard seed shopping list
- 1 t red pepper flakes shopping list
- 1/2 t fennel seeds shopping list
- 6-12 cloves garlic, peeled and sliced shopping list
- 2-4 ounces fresh ginger, peeled and sliced shopping list
- 18 lemons shopping list
How to make it
- 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.
People Who Like This Dish 7
- ttaaccoo Buffalo, NY
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- waterlily Joplin, MO
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The Rating
Reviewed by 1 people-
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!
grandmommy
in Nashville loved it
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