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Pickles are a crucial part of the Indian cuisine. In fact, pickles would be Indians what cheese is to the French or what pesto is to the Italians. Although each state/region in India has its own special varieties of pickles and pickling methods, the humble lemon pickle is pretty much stock standard throughout the nation!
As far as I can remember, we’ve always enjoyed homemade lemon pickles with most meals – none of the commercially made, oil, salt and preservative laden varieties would ever satisfy. Pickling takes but a few minutes but the delicious results last months and of course having a lemon tree in your backyard makes it that much easier to try different methods.
If you do a web search for Indian lemon pickle recipes and you’ll find thousands. Some recipes call for lemon wedges to stored with salt (‘cooked’) for at least a week; others use no oil; and other preparations can made and eaten on the same day. There are literally thousands of recipes.
At home there are couple of methods we tend to stick by. One is to preserve lemons with salt and then tempering the lemon wedges with pickling spices just before serving. The other method – recipe below – is quite quick. Temper the lemon wedges in pickling spices first and then allow it to cook in its own juices over time. Pickles made with this method be eat as soon as they are prepared.
Indian lemons/limes are smaller, round and have a thin rind compared to its thicker skinned counterparts available in Australia. A longer brining time is needed to soften the pith and remove the bitterness.
A tiny tip – you can replace the lemons in this recipe with green mangoes or Indian gooseberries, tart green apples and so on.
Lunch is not the same without a bit of pickle.
Enjoy!
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[…] lemons in their own juice for a Lemon Pickle perfect for puckering. From The Tiffin […]