Whole Lemon Pickle in Vinegar
This traditional Parsi-style pickle transforms fresh, whole yellow lemons into a tangy and spicy condiment through a slow curing process. The lemons are softened by hand-rolling, cured in salt to draw out bitterness, and then steeped in rich vinegar with dried red chilies for a bold, zesty flavor profile. Once matured, the tender lemons serve as an excellent digestive accompaniment to rich curries or simple rice dishes.
Ingredients
- 2 pounds Large yellow lemons (Approx. 8-10 lemons. Choose fresh, juicy lemons with unblemished yellow skins. Originally '15 Sher' (approx 15 lbs) - scaled down for home use.)
- 1/3 cup Salt (Originally '1.5 Ratal' (1.5 lbs) for the full batch. Scaled proportionally.)
- 5 whole Dried red chilies (Originally 'Navtank' (approx 2 oz) for the full batch. Scaled proportionally.)
- 2 1/2 cups Strong white vinegar (Originally '5 bottles' for the full batch. Scaled proportionally.)
Instructions
- 1Select lemons that are completely whole with no cracks or blemishes. Wash them thoroughly and wipe them completely dry with a clean cloth. Place each lemon on a table or flat surface and roll it firmly under your palm to soften the insides without breaking the skin.
- 2Place the softened lemons into a clean glass jar. Add the salt. Close the jar tightly. Shake the jar to distribute the salt. Keep the jar in a cool, dry place for 3 days, shaking it upside down and right side up daily to ensure the lemons are evenly coated in the brine that forms.
- 3After the 3-day salt cure, pour the vinegar over the lemons until they are submerged. Add the dried red chilies. Seal the jar tightly and let it mature for at least 2-3 weeks before consuming. The lemons will soften and absorb the tangy vinegar flavor.