Lemon Pickle

Name: Lemon Pickle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Cuisine: Indian
Ingredients: 2 lemon; 1 red chilli; 2 tablespoons of olive oil; 1 tablespoon of seed mustard; 1 teaspoon of cumin; 3 tablespoons of powdered sugar; 1 pinch of sea salt; 5 leaves curry

Add a tangy twist to your meals with this Lemon Pickle recipe!

Indian Cuisine

February 27, 2023

Difficulty Easy

Servings 4-6 people

Preparation 10 mins

Cooking 20 mins

Total 30 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

2 lemon
1 red chilli
2 tablespoons of olive oil
1 tablespoon of seed mustard
1 teaspoon of cumin
3 tablespoons of powdered sugar
1 pinch of sea salt
5 leaves curry

Directions

To sterilize the jars, rinse and dry them. Then place it upright for 10 minutes in an oven at 100 °C (200 °F) without the lid.
Wash fresh lemons and chop them finely. Then grind the dry red chili pepper.
Heat the oil in a small saucepan over low heat. Add mustard and cumin. After warming, add the curry leaves. Fry for a minute until it is crisp.
Add lemon, sugar, pepper, and a pinch of sea salt. Heat on a medium heat and cook for about 10 minutes until the lemons soften.
Allow to cool, then store in a sterilized jar in the refrigerator. Let it stand for a week.

Nutrition Facts

Serving Size 1 Lemon Pickle

Serves 4-6

Amount Per Serving

Calories44

% Daily Value*

Total Fat 1.1 g1.4%

Sodium 49 mg2.1%

Protein 1.2 g2.4%

Potassium 88 mg1.9%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Choose firm, juicy lemons with thick skin. The best lemons for making pickled lemons are firm and juicy. Choose lemons that are especially thick-skinned and not too ripe or soft.
Use dry and dehydrated lemons. If you have taken it out of the refrigerator, allow it to come to room temperature before using.
Wash the lemons thoroughly. Washing lemons thoroughly before pickling is important to remove any dirt, wax, or pesticides that may be on the skin.
Do not cut the lemons completely. Leave the base of the lemon intact. This makes it easier to put them in the jar and also helps the lemons keep their shape.
Use quality salt without additives for pickles. Sea salt or kosher salt is best for this recipe.
Use the right amount of salt. Add salt according to the number of lemons. Do not use too little or too much salt. Adding a little salt to the pickle will cause the pickle to deteriorate; adding too much salt can cause the marinade to be too salty.
Add spices such as cumin, coriander, mustard seeds, and turmeric. You can also add garlic, ginger, and paprika to the marinade.
Before grinding the spices, you can roast them to increase their flavor and aroma.
Store the pickles properly. Pickled lemons should be stored in a clean, dry, and airtight container. It can be stored for up to one month at room temperature or for several months in the refrigerator.
Wait for the pickle. Lemon pickle tastes best after it's been soaked for a few days to allow the flavors to develop. Shake the jar every few days to evenly distribute the spices and flavors.
Store the pickle in a glass or ceramic jar. Do not store in metal jars, such as aluminum, as the acidic substances in the pickle will react with the metal.
Sterilize jars properly. Thoroughly wash and rinse the jars and lids before adding the marinade.
Use a clean and dry wooden spoon. Use a clean, dry spoon every time you remove the pickle so that moisture does not spoil the marinade. The metal of the spoon reacts with the acid, giving it a metallic taste.

Rate This Recipe

The lemon pickle, an indispensable part of Indian cuisine, is found both on the table and as an appetizer. It is made from firm, juicy lemons, salt, and a blend of spices that come together to create a tangy, salty, and slightly spicy flavor. If you have never tasted or tried it before, you should make it at home.

It is a simple and quick meal, with just a few ingredients. So, whether you're a fan of spicy or tangy foods, give the lemon pickle a chance; you won't regret it.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Chef Pan

Cutting Board

Chef Knife

How To Make the Best Lemon Pickle at Home?

Pickled lemon is a popular condiment in many cuisines, especially in South Asian and Middle Eastern cuisine. Here are some tips for making the best lemon pickles at home:

Choose fresh and firm lemons. Use fresh, firm, and juicy lemons with a thick rind to provide the best texture and flavor in pickles. Avoid very ripe lemons.
Wash and dry the lemons. Wash the lemons well and dry them before cutting them. Otherwise, moisture may cause the marinade to deteriorate.
Cut the lemons evenly. Cut the lemons into quarters, but do not cut the base. In this way, the shape of the lemons is not distorted.
Use the right amount of salt. Add salt according to the number of lemons. Do not use too little or too much salt. Adding a little salt to the pickle will cause the pickle to deteriorate; adding too much salt can cause the marinade to be too salty.
Use high-quality spices. Use fresh and quality seasonings for the best flavor. Roasting spices before grinding can also enhance their flavor.
Make sure you measure the ingredients correctly. Use a measuring cup or kitchen scale for salt and spices to ensure the pickles are well-balanced and flavorful.
Make sure all jars and ingredients are completely dry before you start pickling. Otherwise, moisture may cause the marinade to deteriorate.
Sterilize jars properly. Use a clean and dry glass jar with an airtight lid to store the pickles. Do not use a plastic jar, as the plastic jar may react with the acids in the pickle.
Use a clean and dry spoon.
Ripen the pickle. Let the marinade ripen in the refrigerator for at least a week or two for the flavors to fully develop.

What Are the Best Lemon Types for Lemon Pickles?

Any type of lemon can be used to make lemon pickles. However, hard, juicy, and thick-skinned lemons are best for pickling. This helps the lemons retain their shape during the pickling process and prevents them from becoming too soft or mushy.

Meyer lemons are a popular choice for pickling lemons, as they have a slightly sweeter flavor and a thinner rind. This makes them easy to cut. However, regular lemons such as Eureka or Lisbon can also be used for a sharper lemon flavor.

Choose lemons that are fresh and in good condition to provide the best flavor and texture in the pickle.

How To Serve Lemon Pickles?

Pickled lemon is a versatile seasoning that adds a tangy, spicy flavor to many dishes. It is usually served with yogurt, red onion and tomato salad.

This homemade lemon pickle is served as a side dish or alongside rice dishes and lentil dishes. It can also be served with meats such as grilled chicken and lamb. It is used as a filling material in sandwiches.

Here are our delicious recipes that you can serve with Lemon Pickle:

How To Store Pickled Lemons?

Store homemade lemon pickles at room temperature or in the refrigerator. Pickled lemons can be stored at room temperature for up to a month, but for long-term storage, it is best to store them in the refrigerator.

Here are some tips for storing pickled lemons:

To keep the pickles fresh and delicious for a long time, store them in an airtight glass jar.
Keep the pickle closed. After adding the lemon, salt, and spices to the jar, make sure the marinade is completely covered with lemon juice. This will help preserve the marinade and prevent mold growth.
Shake the jar regularly. Shake the jar every few days to evenly distribute the spices and flavors.
Use a clean and dry spoon. When serving the lemon pickle, use a clean and dry wooden spoon to prevent moisture from entering the jar and spoiling the pickle.
Check if the pickle is spoiled. Discard the pickle, if there is an odor or color change.

Recipe byPetite Gourmets