Lemon Pickle

Yay!! Spring is finally here and we have been doing a lot of gardening. We might soon have a green house with aquaponics, which is super exciting. Besides that I have been pickling.  In Nepal, we used to make pickles during the winter, but here we hardly get any sun during the winter, so I make it during spring and summer. I usually pickle radish, green chilli, cauliflower, cabbage or lemon. Here, I have an easy recipe on how to make lemon pickle. I buy these lemons from Winco, but you can get them anywhere. Although pickles are tasty, I recommend eating this in moderation (just a small piece with meal). If you have stomach ulcer or gastric, it is best to avoid any fermented food in general.


8 lemons
1/2 cup salt
1/2 cup sugar
1/2 teaspoon turmeric
1 tablespoon frengrueek seeds
1 tablespoon mustard seeds
5 tablespoons vegetable oil
2 tablespoons cayenne pepper
1 large dry clean bottle with lid

1. Cut both ends of the lemon and discard the ends.DSC_3335-001

2. Cut lemon into 12 to 18 smaller wedges. DSC_3337-001

3. Place lemon cubes in a large bowl. Add salt, sugar and cayenne pepper.DSC_3406-001

4. In a pan, heat vegetable oil. Add frengrueek seeds and mustard seeds and cook until frengrueek seeds turn black.DSC_3408-001

5.Turn off the stove as soon as frengrueek seeds turn black.DSC_3409-001

6. Add turmeric powder.DSC_3410-001

7. Add this oil mixture to a large bowl containing lemon wedges.  DSC_3412-001

8. Mix well.DSC_3413-001

9. Transfer spiced lemon wedges into a large dry glass container. Make sure the container doesn’t contain any water and seals tightly. Keep it in the sun for a week and start enjoying. DSC_3415-001


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