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Lemon Pickle II

Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil.

Source and licence

"Lemon Pickle II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lemon_Pickle_II, revision 4615170), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lemon_Pickle_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4615170

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

India. Associated with India by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut lemons into small pieces, and place in a bowl.
  2. Cover with salt and set aside for at least 4 hours (24 is better).
  3. Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chilis in a pan over high heat, shaking constantly—don't burn them!
  4. Strain the juice from the lemons into a small saucepan, add the turmeric, ginger and sugar, and simmer for 2–3 minutes until the sugar has dissolved. If there isn't enough juice, add 1–2 tablespoons water.
  5. Add the spices and sugar mixture to the bowl of lemons, and mix together well.
  6. Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.
  7. Set aside to mature for 1 month.