Best Lemon Pickle Recipes

LEMON PICKLE

Steps:

• Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;

LEMON PICKLE - JAMIE OLIVER'S

Steps:

• Wash and deseed the lemons and cut into bite size pieces, leaving the skin on.
• Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal.
• Lower the heat and cook until brown, then add the vinegar.
• Cook until the dal is soft - test one as they will be really hard if not cooked through.
• Stir in the lemon, cook for a bit and then remove from the heat and allow to cool.
• This can be stored in the fridge for a few days if you wish.

LEMON PICKLE

Steps:

• Puree whole lemons and onions with some of the vinegar until very smooth.
• Place in a large non-corrosive pot with all other ingredients and bring to a boil.
• Reduce heat to a simmer and cook for about 45 minutes until reduced to a spoonable consistency.
• Bottle while hot into sterilised jars and seal with screw pop top lids.

SPICY LEMON PICKLE

Steps:

• Heat lemon wedges, water and salt to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 12-15 minutes or until lemons are tender and water has almost evaporated; remove from heat. Stir in ground red pepper.
• Heat oil and mustard seeds in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add hot oil mixture and remaining ingredients to lemons; mix well.
• Cool pickle 20-30 minutes. Tightly cover and store in refrigerator for up to 2 weeks.
• DRY-ROASTING FENUGREEK SEEDS: Heat heavy 6-inch skillet over medium heat about 2 minutes. (Hold hand, palm down, about 4 inches above bottom of skillet. It should feel warm.) Add seeds to skillet and cook 30-60 seconds, stirring constantly, until seeds turn reddish brown and have an almost nutty, slightly bitter aroma. If grinding seeds, which you are in this recipe, let cool 1 to 2 minutes, then grind in a spice grinder or with a mortar and pestle.

SOUTH AFRICAN LEMON PICKLE

Steps:

• You need clean bottling jars for this. You need about 5 - 6 1-cup jars or 3 larger ones. Put into a cold oven, then heat oven 325 deg C/160 deg F and leave until needed.
• Halve the lemons, then slice into thin slices. Remove pips.
• Put the rest of the ingredients in a fairly big pot with a thick bottom, stir well, and bring to boiling.
• Boil for about 12 minutes, then add the lemon slices. Stir well once and pull from heat.
• Carefully take your sterilised bottles from the oven (best is to put them straight on to a metal oven tin).
• With a slotted spoon, ladle the lemon pieces into the jars, the fill up with the liquid, to cover the lemon slices.
• Very carefully, using oven gloves, wipe spills off the bottle necks with a damp cloth.
• Seal bottles with their tops.
• Cool, wipe completely clean, label, and leave for 2 weeks before using.

CRUSHED LEMON PICKLE

Steps:

• Quarter lemons, remove all seeds.
• Put sugar and lemon pieces in a small grinder.
• Run in short spurts, till lemons are crushed in coarse pieces.
• Remove into a clean dry glass bowl or wide mouthed jar.
• Add all other ingredients.
• Mix well with a wooden ladle or fork.
• Tie mouth with a clean dry muslin cloth.
• Keep each day in hot sunlight, each day for at least 4-5 days.
• Check to see is sugar has melted completely.
• Close lid tightly, and store in cool, dry place.
• Never use a wet spoon to remove pickle, to make it last.

CRUSHED LEMON PICKLE RAITA

Steps:

• 1. Prepare the pickle. Then place the yogurt in a serving bowl and mix in the lemon pickle. Add salt and pepper, if needed.2. Add the chives and swirl lightly to mix, with some of them visible as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMON PICKLE

Steps:

• Puree lemons and onions,with some of the vinegar until very smooth. Place in a large pot, with all other ingredients, and bring to a boil. Reduce heat to a simmer, and cook for about 45 mins, until reduced to a spoonable consistency. Bottle while hot into sterlised jars.