Lemon pickle is often served with Indian meals. I can imagine it would go well with many other kinds of meals as well. Do you have any favorites? I’ve purchased jars of it in the grocery store and been disappointed. But, I love the idea of this pickle and have an abundance of lemons to use. This recipe came from Madhur Jaffrey’s book World Vegetarian. It’s a quick and simple pickle which is ready in 5-7 days, unlike ones that are fermented for several weeks. It also uses ingredients common to most kitchens. There really isn’t anything too fancy here. You could probably use regular lemons as well, let me know if you try it.
- 2 large fresh lemons (preferably organic), well washed and dried
- 2 1/2 teaspoons of pickling salt – I used Kosher
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne
- 7 tablespoons of sugar
- 2 teaspoons of lemon juice
- Cut the lemons into 1/8 inch slices, cut the slices into 1/8 inch dice. Remove the seeds.
- Add the lemons and the rest of the ingredients to a saucepan, bring to a boil and simmer 5-6 minutes.
- Transfer the contents of your saucepan to a clean 8-12 oz container. Cover with the lid. Cool.
- Store on the counter at room temperature for 5-7 days to cure.
- Refrigerate once to your liking.
- Use within 6 weeks.
Note: We ate the first of this pickle last night with roasted Lemon Rosemary Chicken. Oh my, was it a hit! I wish I had made a double batch! This lemon pickle is tart, sweet, spicy, has definite heat but is not overwhelming. And, it set off the moist chicken in a delightful way. This pickle about to become a staple in my fridge.
I might try freezing some to have this winter. Has anyone tried freezing an Indian pickle before? This pickle could be addictive and it add a tart note which would work with winter braises beautifully. I don’t want to be without it. And all that turmeric is good for you.