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So simple and so delicious. If you like lemons, this pickle will drive you crazy! Just remember that it needs to cure for 2 or 3 weeks before serving.
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| What You Need: |
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½ cup salad oil
3 tablespoons salt
1 teaspoon turmeric
1 teaspoon ground fenugreek
1 teaspoon yellow mustard seeds
1 teaspoon red pepper flakes
½ teaspoon fennel seeds
¼ teaspoon asafetida (optional)
6 cloves garlic, peeled and sliced
2 ounces fresh ginger, sliced
18 lemons
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| How To Cook: |
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1. Heat a frying pan. Add the oil and all the ingredients except the lemons. Cook over low heat for 45 seconds, but don't brown the garlic. Set aside to cool.
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2. Quarter the lemons, do not peel, and place in a large bowl. Add the cooled spiced oil and toss well.
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3. Pack into a 1-gallon wide-mouth jar. Seal the jar and leave it on your kitchen counter, near a window.
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4. Shake the jar and roll the juices about once every 3 days. You will need to open the jar now and then to allow gas to escape.
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5. After 2 or 3 weeks the pickles are cured. Place in the refrigerator, where they will keep well for a couple of months.
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6. Serve as a pickle course with any of the Indian dishes in this section.
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