Lemon Pickle No. 5
This traditional Gujarati lemon pickle combines the tart freshness of fifty large yellow lemons with a robust blend of ginger, mustard, and chili. The lemons are quartered and steeped in a savory vinegar brine, enriched with turmeric-infused oil to create a vibrant, golden condiment that matures beautifully in the sun. Perfect as a zesty accompaniment to curries, rice dishes, or flatbreads, offering a complex balance of sour, spicy, and salty flavors.
Ingredients
- 50 count Large yellow lemons (Choose lemons with yellow skins.)
- 1/2 pound Fresh ginger (Originally '0.5 ratal'. Pealed and sliced.)
- 2 ounces Chili powder (Originally '1 navtank'. Use pure, unadulterated chili powder.)
- 2 ounces Ground mustard seeds (Originally '1 navtank'. Use split mustard seeds (rai kuria) or coarsely ground mustard.)
- 1 ounce Turmeric powder (Originally '2.5 tolas'. Use pure turmeric.)
- 4 teaspoons Sesame oil (Originally '4 small spoons sweet oil'.)
- 6 cups Vinegar (Quantity estimated to submerge 50 lemons. Use strong vinegar.)
- 1 cup Salt (Quantity estimated for salting and preserving. Adjust as needed.)
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Instructions
- 1Wash the lemons thoroughly and wipe them completely dry with a cloth. Cut each lemon vertically into four slits, starting from the top but keeping the base attached (so the lemon remains whole but quartered).
- 2Pack the lemons into a jar with plenty of salt. Let them sit for 24 hours. During this period, shake or turn the jar upside down 3 to 4 times to distribute the salt juices evenly.
- 3In a non-reactive pot (stainless steel or enamel-lined), bring enough vinegar to eventually submerge the lemons to a boil (one bubble/boil). Remove from heat immediately and let it cool down completely.
- 4Peel the ginger and cut it into thin slices or strips. In a large bowl, mix the ginger slices, chili powder, and ground mustard seeds together.
- 5Remove the lemons from the salting jar. Mix them thoroughly with the ginger and spice mixture, ensuring the spices get into the slits. Pack the spiced lemons into a clean, dry jar.
- 6Mix the turmeric powder into the sesame oil and heat it gently in a small pan to bloom the color. Combine this warm oil mixture with the cooled vinegar. Pour this liquid over the lemons in the jar until they are submerged.
- 7Cover the jar tightly with a lid and tie a cloth over the top. Place the jar in direct sunlight for a few days to mature the pickle before serving.
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