Lemon Pickle (Achar Limbuna)
This traditional Gujarati-style lemon pickle is a lesson in patience, requiring six months of maturation to achieve its distinctively bold and tangy flavor profile. Whole thick-skinned lemons are cured in salt and sun-dried before being submerged in a robust spiced vinegar bath loaded with fresh ginger, garlic, and aromatic cloves. The long fermentation process softens the rinds and melds the sharp spices into a harmonious, savory condiment perfect for accompanying simple meals.
Ingredients
- 1 pound Large sour lemons (thick-skinned) (Originally 1 Ratal.)
- 1/2 pound Fresh ginger (Originally 0.5 Ratal.)
- 1/4 pound Whole cloves (Originally 0.25 Ratal.)
- 1/4 pound Whole mustard seeds (Originally 0.25 Sher.)
- 1/4 pound Garlic (Originally 0.25 Sher.)
- 25 grams Cubeb pepper (or Allspice) (Originally 2 Tolas (approx 23-25g). 'Chinikabala' refers to Cubeb or Kebab Chini.)
- 6 cups Strong vinegar (White or Malt) (Originally 2 bottles. Quantity estimated based on standard bottle size.)
- 1/2 cup Salt (Quantity estimated for stuffing lemons.)
Instructions
- 1Wash the lemons thoroughly and wipe them completely dry. Cut four vertical slits into each lemon from the top (stem end) down, leaving the bottom attached so the lemon remains whole but quartered.
- 2Firmly press salt into the slits of each lemon. Arrange the salted lemons upright in a clean basket or colander. Place them in the sun to dry for 10 days.
- 3Peel the ginger and cut it into thin slices or strips. Peel the garlic and crush it coarsely. Combine these with the whole cloves, mustard seeds, and cubeb pepper.
- 4Pour the vinegar into a non-reactive pot (stainless steel or enamel-lined). Bring to a boil over medium heat. As soon as it begins to boil, remove from heat and let it cool completely.
- 5In a sterilized glass or ceramic jar, arrange the sun-dried lemons upright, interspersing them with the prepared spice mixture. Pour the cooled vinegar over the contents until the lemons are completely submerged, with the liquid level about two fingers (approx. 1-2 inches) above the solids.
- 6Cover the jar tightly and tie a cloth over the lid. Check the jar after 4-5 days; if the vinegar level has dropped, boil and cool additional vinegar and add it to ensure lemons remain submerged. Allow the pickle to mature for 6 months before consuming.