SOUTH AFRICAN LEMON PICKLE

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South African Lemon Pickle image

This versatile pickle is great with cold meats or cheeses, and is really nice to serve with a cheese board. It originally came from our S A herb guru, Margaret Roberts, who adores lemon for its many uses and medicinal value. The pickle is very good with smoked meats or, finely chopped, as a garnish for oily fish like mackerel, tuna or salmon. As soon as I have enough thick-skinned lemons again, I'll make this again and post a photo!

Provided by Zurie

Categories     Lemon

Time 27m

Yield 5-6 cups

Number Of Ingredients 8

10 lemons, rough-skinned (the thick-skinned, old-fashioned kind of lemon)
1 cup dark brown sugar, like muscovado
2 cups apple cider vinegar
1/2 cup water
2 teaspoons ground turmeric
1 tablespoon curry powder, mild, flavourful (use Cape Malay, or use a good masala)
1 tablespoon mustard seeds (pref. yellow)
2 teaspoons sea salt

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.

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