Sun Cured Pickled Lime Or Lemon Wedges Food

QUICK PRESERVED LEMONS

Steps:

• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

LEMON PICKLE RECIPE

Steps:

• Optional - If using fenugreek seeds, roast 1 tsp seeds on a low heat until they turn fragrant and deep golden in color. Cool this and powder finely. Measure ½ to 1 tsp powder for this pickle and set aside.
• Rinse the lemons well until running water and wipe dry with a clean cloth. Air dry them preferably overnight to ensure they are moisture free.
• Ensure the chopping board, knife, bowls, spoons and pickle jar are clean and moist free. Do not use moist surfaces or cutlery while you make the pickle to avoid spoilage.
• Chop 200 grams lemons to desired sizes and deseed them gently with a small fork or a knife.
• Extract the lemon juice from the rest of the lemons (another 200 grams) and discard the seeds.
• Spread the chopped lemon pieces on a clean tray and sun dry them for at least 5 hours. If you do not have sunlight, then put the tray in the oven and turn on the oven at 40 C (104 F), at the lowest possible settings in your oven for 1 hour, shake the tray after 30 mins. Keep the oven door ajar (little open) through out to avoid moisture building up inside.
• At the same time, spread red chilli powder, salt and turmeric in a tray. Keep it in the sun for 1 hour or in the oven at 40 C or 104F (without salt) for 20 mins. Keep the oven door ajar (little open) through out to avoid moisture building up inside. Remove the tray and place on a wired rack so the ingredients don't sweat.
• Also keep the lemon juice in the sun or in the oven. If keeping in the sun, spread a thin muslin cloth over the bowl of lemon juice.
• Before you make the pickle, cool down all of the ingredients including salt. This step is very important. They will become warm or slightly hot after keeping in the sun/ oven.
• Add the lemon pieces to a clean glass or ceramic bowl or jar.
• Pour the lemon juice, add 1 tbsp salt and turmeric.
• Cover and rest it for 1 to 2 days at room temperature in a dry clean place. Avoid keeping this in a humid atmosphere like in kitchen. Keep it in the living.
• Stir the lemon pieces together with chilli powder and ½ to 1 tsp methi seeds powder. Cover and set aside.
• Heat oil in a pan until hot enough. Then add mustard, red chilies and crushed garlic.
• Turn off when the garlic is fried to crisp and golden. Add hing and cool down the oil completely.
• Pour half of the oil to the lemon pickle and give a good stir. Taste it and add more salt and chilli powder if needed.
• Transfer this to a glass bottle. Pour the remaining oil over the pickle.
• Press down the pickle so the oil floats on top. Ensure there is a layer of oil over the lemon pickle as this helps in a good shelf life.
• Cover with a lid and refrigerate the lemon pickle for better shelf life.
• It takes 10 to 20 days for the lemon pieces to be ready. When the pickle is ready, the lemon pieces will soften.
• Always use dry spoons to serve the pickle. Wipe clean the sides of the jar with a clean tissue after every use. Ensure most of the lemon pickle is under the oil at all times. This helps in preserving the pickle for longer.

SUN-CURED PICKLED LIME (OR LEMON) WEDGES

Steps:

• 1. Wash and wipe dry the limes. Cut each one into 8 wedges and place in a large sterile glass jar. Mix in the ginger, salt, and ajwain seeds, cover the jar with your palm or the lid and shake vigorously to mix.2. Uncover, add the lime juice, and shake the jar again. (The juice should cover the limes by about 1/2 inch if not, add some more lime juice.) Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen or outside in the sun. (If the pickle jar is outside in the sun, bring it inside in the evening.)3. Shake the jar once or twice each day, until the lime wedges are soft and light buff in color, and the juices are thick, 15 to 20 days. This pickle stays fresh at room temperature almost indefinitely.VARIATION: Along with ajwain seeds, add 1 tablespoon each ground cumin and coriander, and 1 teaspoon coarsely ground black pepper.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PICKLED LEMON SLICES

Steps:

• Mix the lemon juice, pickling spices, salt and sugar in a pot.
• Bring to a boil, and let cook to about body temp.
• Add the lemon slices to a largish tupperware container, and pour the brine over them.
• Refrigerate one week.

PICKLED LEMONS

Steps:

• Scrub lemons and dry well. Cut each lemon into 8 wedges and each wedge in half.
• Place lemons in a bowl with the salt and mix well.
• Put lemons in a glass jar with a non metal lid. Add juice to cover, add olive oil if using. Leave at room temperature for 5 days shaking the jar from time to time to mix the juice. After 5 days store in the refriderator.

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.