Today, we are making lemon pickles. This recipe is more than a preserve; it is rich in bright citrus flavors that pair well with many dishes. If you are wondering what it tastes like, well, it has notes of tanginess, zestiness, and sweetness.

Lemon pickles originated in India and are part of a 4,000-year-old lineage of pickle preservation. The lemon rind softens in texture. It is ideal for a subtly flavored red lentil soup or to add an exciting note to grilled chicken.

Lemons are botanically hesperidiums, meaning they have a leathery rind and a segmented pulp. The rind contains pectin; over time, it thickens into a gel-like texture.

Pickling originated in the Indus Valley civilization, with salt and oil initially used for preservation. Three distinct eras resulted in the evolution of the condiment. In the 4th century, pickling was considered a means to ensure food security. Eventually, lemon pickles became known as digestive aids.

Traditionally, lemons were layered with salt in clay jars known as Martabans. These jars were then placed in the sun, and this practice has remained unchanged for over a thousand years. It wasn’t until the Portuguese arrived in the late 15th century, bringing with them chilies, that lemon pickle adopted its spicy and modern flavor. During the pickling process, lemons behave differently from vegetables, since they are technically a fruit; they have natural sugars, which means that they contain their own sugars, and when combined with white or brown sugar, they result in a thick and syrupy pickle.

Ingredients

Lemons, Salt, Kashmiri Chili Powder, Turmeric Powder, Mustard seeds, Sugar, Cumin Powder, and Grapeseed oil.

Choose medium-sized, fresh lemons. Kashmiri chili powder adds a crimson hue and has less heat than the traditional types. Turmeric powder acts as a natural preservative, and mustard seeds add a pungent flavor. Grapeseed oil is preferred; it is neutral, ensuring the lemon pickle maintains its authentic taste.

Instructions

Thoroughly wash the lemons. Use a knife to make tiny incisions in the lemons at random spots. This will ensure that the lemons do not burst during boiling. Add water to a pot and bring to a boil on medium-high heat.

Add the lemons and boil for twenty minutes. This step will soften the lemons’ skin. Thereafter, let the lemons cool to room temperature, then cut them in half and cube them. Remove and discard any lemon seeds. Add the grapeseed oil to a pan, add the spices such as Kashmiri chili powder, cumin powder, Turmeric powder, salt, sugar, and mustard seeds.

Once the spices start to sizzle, they will release their flavors into the oil. This is an important step in making lemon pickle. Add the cubed lemons and sauté over medium-high heat for 7 to 8 minutes. Let the lemons cool down before transferring to a clean, glass container. You can enjoy the pickle immediately; the flavors will intensify and develop over time. Place the pickle in the fridge for storage.

How to Store Lemon Pickles?

Always make sure to properly wash the glass container and use boiling water to sterilize it. Make sure that the container is dry and free of any liquid. A little water or condensation in the jar may lead to mold. Store the lemon pickles in an airtight glass container; avoid using a metallic spoon. Once you place the pickle in the jar, add an extra layer of oil on top, about 1 cm; this will act as a protective barrier. Lemon pickle can last for up to three months in the fridge.

What to Serve with Lemon Pickles?

Lemon pickles offer a vibrant burst of flavor as a condiment, making them perfect for pairing with simple foods with subtle, earthy flavors. Red lentil soup and yellow lentil soup are excellent accompaniments. An exception to this pairing rule is seafood recipes, such as prawn curry and Goan fish curry, where the lemony flavors naturally enhance the seafood. Additionally, India has a variety of coconut-based recipes that can complement the tangy taste of lemon pickles. It’s best to opt for less-spicy versions of these curries to ensure that the flavors harmonize without overpowering one another.

Lemon Pickles

Print Pin Rate

Course: Condiment

Cuisine: Indian

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 108kcal

Author: thetastejournal.com

Ingredients

▢ 1 Kg Lemons
▢ 1 tsp Salt
▢ 100 grams Sugar

Spices

▢ 6 tbsp Cumin powder
▢ 1 tsp Kashmiri Chili powder
▢ 2 tsp Mustard seeds
▢ 1 tsp Turmeric powder

Instructions

Wash and Prepare Lemons: Thoroughly wash the lemons and make tiny incisions to prevent them from bursting during boiling. Add water to a pot, bring to a boil, and boil the lemons for 20 minutes.
Cool and Saute: Let lemons cool to room temperature, cut in half, cube, and remove seeds. Heat grapeseed oil in a pan over medium heat with Kashmiri chili powder, cumin powder, turmeric powder, salt, sugar, and mustard seeds, until sizzling.
Sauté Lemons: Add cubed lemons and sauté on medium-high heat for 7-8 minutes. Let cool and transfer to a clean glass container. Enjoy immediately or refrigerate for added flavor.