Spiced Lemon Pickle Food

SPICED LEMON PICKLE

Steps:

• Tie the spices in a piece of muslin. Grate the ginger. De-seed the chillies and slice finely. Juice the lemons and then slice the squeezed halves into fine slices. Peel onions and slice finely. Mix onion, salt, lemon slices, lemon juice, vinegar, chillies, ginger and spice bag in a large stainless bowl and steep six hours or overnight. Next day select a heavy-based pan and cook everything (except the sugar) gently for about one hour until the lemon skins are really tender. (Once the sugar is added they will soften no more.) Add the sugar, stir to dissolve and boil briskly for 20 minutes. Bottle and leave for a month before eating. I have to confess to eating some of the pickle while still warm, with a roast chicken. Makes 4 cups

LEMON PICKLES WITH SPICES

Steps:

• 1. Wash the lemons thouroughly. Slice lemons 1/4 inch thick. DO NOT peel the lemons!
• 2. Sterilize 20 half pint jars in boiling water bath for 10 minutes.
• 3. Put all of the spice pieces into a cheese cloth bag or stainless steel spice balls.
• 4. Place the sugar, salt, spice bag, water and vinegar in large stainless steel pot. Bring to a boil. Boil for 6 minutes stirring constantly.
• 5. Put the lemon slices into the boiling syrup. Boil 1 minute, gently stirring and "tossing". Remove spice bag.
• 6. Stack the lemon slices into the hot steril jars. Cover lemon slices with the hot syrup. Leave 1/2 inch "head space" in the jars.
• 7. Wipe the rims and place lids and rings. tighten to fingertip tightness. Place in boiling water bath to cover jars by 3 inches above the lids. Bring back to a boil with the canner lid on. Boil for 15 minutes. Remove the jars to a towel lined counter or table. Leave sitting undisturbed for 24 hours before storing in pantry.
• 8. *** The pickles will not be ready to eat for 4-5 weeks. *** Any jars that did not seal... can be stored in the refrigerator for 6 months.

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.

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.;

PICKLED PRESERVED LEMONS

Steps:

• Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
• Rub salt on exposed flesh and re-form.
• Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
• Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
• Close jar and store on a shelf.
• Occasionally turn jar over to redistribute salt.
• Lemons can be used in two weeks and will keep unrefrigerated for a year.
• To use, rinse slices under cold water to remove salt.
• Remove and discard pulp.
• Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.

EGYPTIAN PICKLED LEMONS

Steps:

• Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through).
• Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon.
• Place 1 tablespoon salt on bottom of a large mason jar.
• Pack in the lemons, pushing down to release more juice.
• Add a few teaspoonfuls of salt at each layer, along with some peppercorns and chili pepper.
• Cover with lemon juice and seal.
• Let stand in a warm area at least 30 days, turning jar upside down each day to distribute salt and juices.
• If a lacy or cloudy growth appears, remove it with a wooden spoon.
• To use, rinse lemons briefly as needed under running water.

PICKLED LEMONS

Steps:

• Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
• mix the water, salt and vinegar together and boil for 6 minutes.
• leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.