Lemon Pickle

1. 1

   Prepare the Lemons: Wash the lemons thoroughly. Wipe each lemon completely dry with a clean kitchen towel. Ensure the lemons, cutting board, knife, and your hands are perfectly dry to prevent spoilage. Cut each lemon into 8 bite-sized pieces, removing all seeds as they can make the pickle bitter. Place the cut lemon pieces into a large, dry glass or ceramic bowl.

2. 2

   Initial Curing with Salt: Add the rock salt and turmeric powder to the lemon pieces. Use a clean, dry spoon to mix thoroughly until every piece is evenly coated. Cover the bowl with a muslin cloth or a loose-fitting lid (do not seal it). Let it sit at room temperature for 4-5 days, shaking the bowl gently once or twice daily. During this time, the lemons will release their juices and the peels will start to soften.

3. 3

   Prepare the Spice Mix: In a dry pan over low heat, lightly roast the mustard seeds for 1-2 minutes until they become fragrant and start to pop. Transfer to a plate. In the same pan, roast the fenugreek seeds for about 1 minute until they darken slightly and release their aroma, being careful not to burn them. Let both spices cool completely for about 15-20 minutes. Once cooled, grind them together into a coarse powder using a spice grinder.

4. 4

   Combine with Spices: After the 4-5 day curing period, add the freshly ground mustard-fenugreek powder, Kashmiri red chili powder, asafoetida, carom seeds, and black salt to the bowl of cured lemons. Mix everything extremely well to ensure the spices are evenly distributed.

5. 5

   Temper the Oil: Heat the mustard oil in a small pan over medium-high heat until it reaches its smoking point (you'll see faint wisps of smoke). This process removes the oil's raw pungency. Immediately turn off the heat and allow the oil to cool down completely to room temperature, which can take 30-40 minutes.

6. 6

   Final Mixing and Sunning: Pour the completely cooled mustard oil over the lemon and spice mixture. Stir thoroughly with a clean, dry spoon. Carefully transfer the pickle into a sterilized, completely dry glass jar. Cover the mouth of the jar with a clean muslin cloth and secure it with a string or rubber band. Place the jar in direct sunlight for 2 to 3 weeks. Shake the jar well every day to mix the contents and ensure even maturing.

7. 7

   Check for Readiness and Store: After 2-3 weeks, check the pickle. The lemon peels should be soft, tender, and somewhat translucent. Once ready, you can replace the cloth with an airtight lid. Store the pickle in a cool, dry place. It has a shelf life of over a year, and its flavor will continue to deepen and improve over time.

Cuisines we love