Spicy Lemon Pickle
- Ready In:
- 2 medium lemons, each cut into 16 wedges
- 1 cup water
- 1 tablespoon salt
- 2 tablespoons ground red pepper (cayenne, or to taste)
- 1 teaspoon black mustard seeds or 1 teaspoon yellow mustard seeds
- 1⁄2 teaspoon asafoetida powder (aka hing or heeng, or you can use garlic powder)
- 1⁄2 teaspoon roasted fenugreek seeds, ground (see note at recipe's end)
- Heat lemon wedges, water and salt to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 12-15 minutes or until lemons are tender and water has almost evaporated; remove from heat. Stir in ground red pepper.
- Heat oil and mustard seeds in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add hot oil mixture and remaining ingredients to lemons; mix well.
- Cool pickle 20-30 minutes. Tightly cover and store in refrigerator for up to 2 weeks.
- DRY-ROASTING FENUGREEK SEEDS: Heat heavy 6-inch skillet over medium heat about 2 minutes. (Hold hand, palm down, about 4 inches above bottom of skillet. It should feel warm.) Add seeds to skillet and cook 30-60 seconds, stirring constantly, until seeds turn reddish brown and have an almost nutty, slightly bitter aroma. If grinding seeds, which you are in this recipe, let cool 1 to 2 minutes, then grind in a spice grinder or with a mortar and pestle.
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I gave this a a four because I like the processing of Mirj's, much easier. I didn't like the over cooking and the pouring on for a couple minutes of boiling water seemed enough. However, I did like the spice mixture although I used garlic and not asafetida powder. The roasted fenugreek was a definite winner.