Thursday 4 April 2013

Preserved lemon Pickle



Delicious tangy and spicy lemon pickle made with preserved lemons.

Ingredients:

Preserved lemons:

8 small lemons
2 tablespoons salt
Juice of 2 lemons

Spice mixture:

1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
8 red dried chillies
1/4 teaspoon salt
2 tablespoons sunflower oil
1/4 teaspoon mustard seeds
10 black peppercorns

Method:

1. Wash the lemons and dry them.
2. Slit the lemons but not right to the bottom so that the lemon is in four quarters but bottom in intact.


3.Sprinkle some salt in the center of each lemon and place the lemons in a streriliesd jar.
4. Add any remaining salt to the jar and add the juice of two lemons.
5. Close the lid and leave the jar in a cool dry place.Once a day shake the jar to mix the lemons.
6. After 3-4 weeks the lemon skin will soften and change from the bright  yellow to a dull yellow this indicates lemons are ready for use.


Pickle spice:

7. Dry roast the fenugreek seeds, and mustard seeds for 2-3 minutes and transfer to a grinder.


8. Dry roast the red chilies for 2-3 minutes and transfer them to the grinder.
9. Add 1/4 teaspoon salt and grind this spice mixture to a fine powder.(Do not be tempted to add too much salt as lemons are already salty from being preserved salt.)




To make pickle:

10. Drain the preserved lemons and cut them into quarters.
11. On a tray place some kitchen paper and spread out the lemons to dry out for 1 day
12. The next day cut the lemons into bite sized pieces and place them into a bowl.
13. Add half the spice mixture and reserve the rest for use on another occasion.
14. Add the peppercorns to the lemons
15.Heat oil in a pan , when it is hot add 1/4 teaspoon mustard seeds and wait for them  to splutter.
16.Take the oil off the heat and wait for it to cool slightly.
17. Add the oil to the lemons and mix well.
18.Transfer the pickle to a sterilised jar and store in cool dry place for a day to allow spice flavours to infuse.
19. Pickle is ready to eat next day.


This recipe was adapted from Jayshrees blog Samayalarai. She made the pickle with limes, I have also changed the quantity of the spice mixture slightly and used sunflower oil instead of ginelly oil.

You may like:
Carrot pickle

Submitting to:
Lets cook pickle event by simply.food


11 comments:

  1. This looks totally different from how we make pickles, Good one Nayna...

    www.sujiscookbook.com

    ReplyDelete
  2. Ahh..Lip smacking pickle!!!

    ReplyDelete
  3. mouthwatering pickle.

    today's post:
    http://sanolisrecipies.blogspot.in/2013/04/egg-chowmein.html

    ReplyDelete
  4. wow, must try this looks great! yummmm!

    ReplyDelete
  5. Looks tasty!!! My grandpa used to make Lemon pickle and i used to love his version :)

    ReplyDelete
  6. Lemon pickle sounds so nice. I think the sourness would go nicely with a coconut curry.

    ReplyDelete
  7. I love lemon pickle - I always get it when having a curry! Delicious! xoxo

    ReplyDelete
  8. I have always loved lime pickle. this looks fantastic . Is it as spicy as the usual lime version , or have you tamed it a little ? I must try this at home , there is some great citrus around at the moment

    ReplyDelete
  9. I've not tried this, it looks very interesting.

    ReplyDelete
  10. Thanks Nayna, for trying out my pickle hope you all liked it...

    ReplyDelete

"Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to motivate.”
Thank you for taking the time to post "that kind word" its very inspiring.

Please DO NOT leave your site URL in comment section. Any spam comment using this space as free advertising will be PROMPTLY deleted as will all anonymous comments.

If you enjoyed your visit and would like regular updates please take a moment to join my email list.
If you leave a question that needs answering please make sure your profile has an email ID enabled so I can reply to it.

Related Posts with Thumbnails