Ingredients with Measurements:
- 4-5 lemons, thinly sliced
- 1/4 cup honey
- 1/4 cup yellow mustard seeds
- 1/4 cup white vinegar
- 1/4 cup water
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp red chili powder
Special equipment needed:
- A sterilized glass jar with a tight-fitting lid
Step-by-step instructions:
a. In a dry skillet, toast the mustard seeds, cumin seeds, and coriander seeds until fragrant.
b. In a small saucepan, combine the honey, vinegar, water, salt, turmeric powder, and red chili powder. Bring to a boil and stir until the honey is dissolved.
c. In a large mixing bowl, combine the sliced lemons, toasted spices, and honey mixture. Mix well.
d. Transfer the mixture to a sterilized glass jar and press down firmly to remove any air pockets. Seal the jar tightly with the lid.
e. Store the jar in a cool, dark place for at least 3 days to allow the flavors to meld together.
f. After 3 days, the lemon pickle is ready to eat. Serve as a condiment or side dish.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
5. Temperature:
Boiling temperature for the honey mixture
Serving size:
Makes about 1 cup of lemon pickle
Nutritional information:
Calories: 30
Fat: 0g
Carbohydrates: 8g
Protein: 0g
Sodium: 200mg
Sugar: 7g
Substitutions for ingredients:
- Lime can be substituted for lemons
- Brown sugar can be substituted for honey
- Brown mustard seeds can be substituted for yellow mustard seeds
- Apple cider vinegar can be substituted for white vinegar
Variations:
- Add sliced onions or garlic to the mixture for extra flavor
- Use different spices such as fennel seeds or fenugreek seeds
- Add chopped fresh herbs such as cilantro or parsley
Tips and tricks:
- Use a mandoline or sharp knife to thinly slice the lemons
- Sterilize the glass jar by boiling it in water for 10 minutes or running it through the dishwasher on the hottest setting
- Make sure the lid is tightly sealed to prevent air from entering the jar
Storage instructions:
- Store the lemon pickle in a cool, dark place for up to 3 months
Reheating instructions:
- Lemon pickle does not need to be reheated
Presentation ideas:
- Serve the lemon pickle in a small dish alongside other Indian dishes
- Garnish with fresh herbs or sliced lemons
Garnishes:
- Fresh herbs such as cilantro or parsley
- Sliced lemons
Pairings:
- Serve with Indian dishes such as curry or biryani
- Use as a condiment for sandwiches or burgers
Suggested side dishes:
- Basmati rice
- Naan bread
- Raita (yogurt dip)
Troubleshooting advice:
- If the lemon pickle is too sour, add more honey to balance out the flavors
- If the mixture is too dry, add more water to the honey mixture
Food safety advice:
- Make sure to sterilize the glass jar to prevent any bacteria from growing
- Store the lemon pickle in a cool, dark place to prevent spoilage
Food history:
- Lemon pickle is a traditional Indian condiment that is made by preserving lemons in a mixture of spices and salt. It is commonly served alongside other Indian dishes.
Flavor profiles:
- The lemon pickle has a tangy and slightly sweet flavor from the lemons and honey. The mustard seeds and spices add a savory and slightly spicy flavor.
Serving suggestions:
- Serve the lemon pickle as a condiment or side dish alongside other Indian dishes.
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Region: Indian