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LEMON PICKLE

October 27, 2010 4:54 pm 1 comment
Lemon pickle

Lemon pickle

In India, a large variety of pickles are prepared where Lemon pickle is one of the most popular pickles. Pickling is a process where the food is preserved by anaerobic fermentation (a solution of salt in water) to produce lactic acid or marinating and storing it in an acid solution (acetic acid). This resulting food is called the pickle. This procedure gives the food a salty or sour taste.

There are many varieties and methods of preparing the lemon pickle. It basically depends on the spices that are used. In south India, the pickles are mostly spicy hot, sour and salty and the same in few states of north India like the Gujarat the pickles are Sweet, salty and easy to make and takes a few spices.

For preparing the lemon pickle, firstly check the lemon properly. They should not have any blemishes or black spots on them. Wash the lemons nicely and pat them dry with a cloth. Cut the lemon into 8 quarters equally and remove the seeds. Squeeze lime juice from few of the lemons and take the juice in a bowl. In a bowl take the cut lemon pieces and add turmeric, garlic, fenugreek powder. Mix all these well and then add the squeezed lemon juice into it and keep it a side for 3 days in a jar and when ever you need you  can remove some and add tempering to it or you can temper immediately.

For tempering take a pan add oil, red chillies, mustard seeds, cumin seeds and mix well and switch of the flame and add hing, curry leaves mix this to the lemon pickle. Keep this pickle for more then 5 days to have, if you want to have immediately you but the lemon will be very sour.

In South Asia, edible oils are also used as the pickling medium with vinegar. A large variety of pickles can be made from Mango, Indian goose berry (amla), chilli, vegetable, ginger, garlic etc. These fruits and vegetables are generally mixed with some spices, vegetable oils and are set to mature. Off late there are a variety of pickles made with meats too. Pickles are usually prepared once a year and are preserved in dry porcelain jar or glass jar. While taking out the pickle from the jar, it is advised to use only dry spoons. Many of these pickles seem to last forever if they’re well sealed, but you can start eating it right away. It should gradually improve as the flavors merge over time. It’s a fine condiment to go with different types of Indian fare.

The authentic lemon pickle is one of the spicy tangy pickles that are usually served with curd rice in South India. If you love eating pickles than you can enjoy eating them with dosa, chapati or plain rice. Lime pickle is particularly good because it is tangy and hot at the same time. It also tastes good with dal, rasam and sambhar.

The lemon is both a small tree native to Asia and the tree’s oval yellow fruit. The fruit is used for culinary and non culinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. The lemon juice has natural citrus acid because about 5% to 6% (approximately 0.3 Molar) citric acid, which gives lemons a sour taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Many lemon-flavored drinks and candies are available, including lemonade and sherbet lemons.

Recipe: Lemon pickle

Summary: Lemon Pickle Recipe made easy, learn how to make Lemon pickle Recipes at home.

Ingredients

  • Cumin seed – 3/4 -tsp
  • curry leaves – 6 – number
  • Fengreek Powder – pinch – pinch
  • garli – 1 – tsp
  • hing – pinch – pinch
  • Lemon – 15 – number
  • mustard seed -3/4 -tsp
  • oil – 1/2 – cup
  • red chill powder – 1/2 – cup
  • Red Chilles dried -3 -number
  • salt – as per taste – to taste
  • salt – as per taste – to taste
  • Turermic powder – 1/2 – tsp

Instructions

  1. Take 10 lemons big size and wash them and dry it up with a cloth.
  2. Cut the lemon into 8 qtrs equaly and remove the seeds.
  3. 5 lemons squeeze them and take the juice in a bowl.
  4. In a bowl take the cut lemon pieces add turermic,garlic,fengreek powder mix all these well and then add squeezed lemon juice into it and keep it a side for 3 days in a jar and when ever you need you can remove some and add tempering to it or u can temper immdly.
  5. For tempeting take a pan add oil, red chillies,mustrd seeds,cumin seeds and mix well and switch of the flame and add hing, curry leaves mix this to the lemon pickle.
  6. keep this pickle for more then 5 days to have, if you u want to have immdly u can but the lemon will be very sour.

Cooking time (duration): 25

Number of servings (yield): 4

Meal type: lunch

My rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by Vahchef.

Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, where its acid denatures the enzymes which cause browning and degradation. Lemon juice and rind are used to make marmalade and lemon liqueur.

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