Indian and Middle Eastern dishes can be very good with lemon pickles.There are some types of lemons you can make.Both are delicious condiments that are easy to make at home.A little effort, a bit of time, and a few easily available ingredients are all it takes to make your own lemon pickles.
Step 1: There are 10 to 12 ripe lemons.
You can use any type of lemons you want.Meyer lemons are a cross between a lemon and a mandarin orange, and it can be difficult to get your hands on them.If you want a lemon that has a lot of juice inside, make sure it is nice and ripe.Make sure to squeeze each lemon.This shows that it is juicy.
Step 2: It's a good idea to sterilize.
It is important to use a clean container when handling lemons.If you want to avoid this, wash your jar and lid with soap and hot water and then submerge them in boiling water for 10 minutes.If you don't have a quart-size jar on hand, you can use a smaller jar or a different jar.To fit the size you have, you'll have to cut down on your ingredients.Once the jars have been boiled, lay them out on a towel to dry.
Step 3: The lemons need to be cleaned.
You should scrub the lemons so that they don't have anything on the surface.You can either rinse them under running water or use a commercial fruit and vegetable wash.
Step 4: The lemons can be sliced into 4 to 2 inch slices.
Cut the lemons in half.You can easily cut off the stems if you place the flat cut surface on the cutting board.You can slice 4 to 2 inch slices along the length of each piece.
Step 5: The lemon seeds need to be removed.
Take out all of the seeds by using the tip of your knife or fingers.The seeds are not good for eating and should not be included in the pickle.
Step 6: The lemons should be mixed with salt.
Put the lemons in the bowl with the salt.When all of the lemons are coated, stir the salt and lemons together.You can use any type of salt in the kitchen.Pickling salt doesn't have Additives that can cloud up your pickle.Kosher salt and sea salt have minerals that can enhance flavor.The lemons will give off more liquid as they are coated with salt.There is nothing to worry about.
Step 7: Take the lemons out of the jar and put them on the counter.
Put your lemons in the jar and put the lid on it.The lemons should be kept at room temperature to start the process.When the rinds become translucent, you can move on with the process.To make sure that all of the lemons are coated in the salt, shake the jar a few times daily.You can vary the number of days you let lemons sit.Some people allow lemons to sit for a few days.The goal is to let the process begin without any seasonings added, which will help the lemons absorb the salt.
Step 8: On low heat, cook your seasonings in a pan.
If you want to add garlic and chilis, you'll need about 1 and 2 ounces of seasonings.To get the flavor of the dry seasonings, cook them in a dry pan on low heat until you can smell them.There are seasonings that do well with this type of treatment.If you add fresh garlic and chilis to your lemon pickle, cook them in a small amount of canola oil to bring out their flavor and reduce the heat.Before adding the seasonings to your jar, cool them to room temperature.
Step 9: Put the seasonings in the refrigerator.
The seasonings should be put into the jar of lemons.Then blend everything together.Put the lid back on the jar and keep it in the fridge for several more weeks.Once your lemons are translucent and soft, they are ready to eat.The amount of salt in the lemons keeps them from spoiling and some people keep the jar at room temperature.In case pieces of lemon are not fully submerged in the salty liquid, it is a better food handling process to keep them cold.
Step 10: You should get enough lemons to fill the jar.
Pack the lemons into a jar tightly.The minimum number of lemons you need is what you can fit into the jar.Getting a few more lemons than you think you will need is a good idea.If you use a jar that can hold about a cup of liquid, you will need about 2 to 3 lemons to fill it up, depending on the size of each lemon.People use mason jars to preserve lemons.It will take about 5 to 8 lemons to fill them.It is better to have too many lemons.The jar should be tightly packed to keep out air and give you more lemons to use.
Step 11: There are either conventional or Meyer lemons to choose from.
The type of lemons you use is up to you.Whatever type of lemon you use, lemon pickles should be made with ripe lemons so that there is a lot of juice left for the lemon rinds to be submerged in.If you want to ensure that your lemons are ripe, squeeze potential lemons and make sure they give a little.Ripe lemons should be bright colors.Meyer lemons are sweeter than conventional lemons because they are thought to be a cross between a lemon and a mandarin orange.
Step 12: Remove the jar and lid.
To clean the jar and lid, use soap and hot water.The pieces should be submerged in boiling water for at least 10 minutes.It's important to sterilize your lemons and jar to make sure they don't have any odors from what was in them before.
Step 13: It's Wash.
It's important to make sure lemons are clean before cutting them up.To get rid of pesticides on the lemons, rinse and scrub them under running water.The lemons can be cleaned with a kitchen scrubber or brush.Don't use soap on lemons.If you have a product that is made to wash produce, you can use it to clean the rind.
Step 14: The lemon has an "x" through it.
Hold the stem end of the lemon with the other end on the cutting board.The middle of the lemon should be cut with a knife before the bottom.You want the end of the lemon to stay connected.If you want to make a second cut down the middle of the lemon, move your knife position 90 degrees and keep the bottom intact.The top of the lemon will be cut into quarters but the bottom will still be connected.
Step 15: The lemons should be filled with salt.
Put salt into the lemon's core by opening it slightly.Add salt until it flows out of the sides and the top.Whatever type of salt you have on hand, use it.Sea salt and kosher salt have natural minerals in them which can enhance the flavor of the salt.Each lemon will usually take more than 17 grams of salt to fill, so you don't know how much salt you'll use.
Step 16: A thin layer of salt is placed at the bottom of the jar.
If you are using a small jar, you don't need to add much.If you are using a smaller container, you should use a small amount of liquid.The lemons will benefit from this extra salt.You can cover the bottom of the jar if you have extra salt that fell from the lemons.
Step 17: The lemons have to be tightly squeezed into the jar.
Put the first lemon in the jar.Pack the next couple with the cut side down so the pieces stick into the first lemon.The lemons need to be tightly packed.Don't worry about breaking the lemons.Pack them tightly than keep them whole.
Step 18: Fresh lemon juice will fill any empty space.
The lemons will release their juice when you pack them.The extra space in the jar should be filled by this juice.There may be some air at the top.There is a small gap at the top of the jar when fresh juice is added.The extra juice can be created by juicing lemons.It's important that the lemon rinds are submerged in lemon juice.
Step 19: The jar should be kept at room temperature for 3 to 4 weeks.
The jar should be sealed with the lid once it is packed.Shake the jar every day to make sure that the salt is distributed evenly and that all of the lemons are getting pickled.The lemons are preserved when the white parts of the rinds are clear.When the whites of the rinds are clear, they are soft and ready to add to your dish.