South African Lemon Pickle Food
LEMON PICKLE
A tangy citrus taste that especially complements fish. Sets like jam. I often remelt a small amount, add a little fresh lemon juice and pour over grilled fish. This unusual pickle makes a good gift. Excellent with cold meats, chicken and fish.
Provided by Carol Skilton
Categories Sauces
Time 1h5m
Yield 4 455 gram jars
Number Of Ingredients 11
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.
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.;
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