Lemon Pickle II

What you’ll need

Tap an ingredient as you get it ready.

• 8 small or 4 large lemons
• ½ cup salt
• ¼–½ cup sugar
• 4 small green chiles, finely chopped
• 1 tablespoon yellow mustard seed
• 1 tablespoon ground ginger
• 1 teaspoon fenugreek seed
• ¼ teaspoon turmeric powder
• 1–2 star anise pods

Let’s make it

1. Step 1

   Cut lemons into small pieces, and place in a bowl.

2. Step 2

   Cover with salt and set aside for at least 4 hours (24 is better).

3. Step 3

   Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chilis in a pan over high heat, shaking constantly—don't burn them!

4. Step 4

   Strain the juice from the lemons into a small saucepan, add the turmeric, ginger and sugar, and simmer for 2–3 minutes until the sugar has dissolved. If there isn't enough juice, add 1–2 tablespoons water.

5. Step 5

   Add the spices and sugar mixture to the bowl of lemons, and mix together well.

6. Step 6

   Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.

7. Step 7

   Set aside to mature for 1 month.

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