Lemon Pickle No. 5

Name: Lemon Pickle No. 5
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.)

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.)

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.