Crushed Lemon Pickle Recipes

Steps:

• Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;

Steps:

• Quarter lemons, remove all seeds.
• Put sugar and lemon pieces in a small grinder.
• Run in short spurts, till lemons are crushed in coarse pieces.
• Remove into a clean dry glass bowl or wide mouthed jar.
• Add all other ingredients.
• Mix well with a wooden ladle or fork.
• Tie mouth with a clean dry muslin cloth.
• Keep each day in hot sunlight, each day for at least 4-5 days.
• Check to see is sugar has melted completely.
• Close lid tightly, and store in cool, dry place.
• Never use a wet spoon to remove pickle, to make it last.

Steps:

• Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
• Rub salt on exposed flesh and re-form.
• Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
• Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
• Close jar and store on a shelf.
• Occasionally turn jar over to redistribute salt.
• Lemons can be used in two weeks and will keep unrefrigerated for a year.
• To use, rinse slices under cold water to remove salt.
• Remove and discard pulp.
• Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.

Steps:

• 1. Wash and wipe dry the lemons or limes, then coarsely chop them, with the rind, and remove any seeds. Transfer to a food processor, along with the chili peppers, and process until minced.2. Add the ajwain seeds and salt, and process again until smooth. Transfer to a sterile glass jar. 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 pickle is light buff in color, and the juices are thick, about 1 week. This pickle stays fresh at room temperature about 1 year.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Prepare the pickle. Then place the yogurt in a serving bowl and mix in the lemon pickle. Add salt and pepper, if needed.2. Add the chives and swirl lightly to mix, with some of them visible as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.