Lemon Pickle II
Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil.
Ingredients
- 8 small or 4 large lemons
- ½ cup salt
- ¼–½ cup sugar
- 4 small green chiles, finely chopped
- 1 tablespoon yellow mustard seed
- 1 tablespoon ground ginger
- 1 teaspoon fenugreek seed
- ¼ teaspoon turmeric powder
- 1–2 star anise pods
Ingredients for 28 servings (840 g) · the original recipe
Method
- 1
Cut lemons into small pieces, and place in a bowl.
- 2
Cover with salt and set aside for at least 4 hours (24 is better).
- 3
Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chilis in a pan over high heat, shaking constantly—don't burn them!
Stovetop - 4
Strain the juice from the lemons into a small saucepan, add the turmeric, ginger and sugar, and simmer for 2–3 minutes until the sugar has dissolved. If there isn't enough juice, add 1–2 tablespoons water.
Stovetop - 5
Add the spices and sugar mixture to the bowl of lemons, and mix together well.
- 6
Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.
- 7
Set aside to mature for 1 month.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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