|Lemon Pickle - Confused!|
Help, I'm confused!
Inspired by the lemon pickle recipe on Kavey's blog, I thought I'd check out the original recipe on Mamta's. I'm now presented with 7 different recipes for the same pickle and I can't decide which...!!
I won't be cruel and ask you for your favourite (feel free to do so!), but maybe you could suggest which would be best for a beginner pickle maker. I do like the Geeta's and Pataks pickles, so something in the same ball park would be great.
Thanks in advance. :)
My favourite is the traditional, oil free one, that is like preserved lemons. This has been made for generations in my family and million of other families in India for ever! You can try any of these, they are very easy to make.
Tarditional Oil Free Lemon Pickle
Quick Microwave Lemon Pickle by Lapis
Lemon Pickle, Sweet and Hot, Microwave Cooked
Thanks for the reply Mamta. I like the fact that all of the recipes are for small batches so that I can eventually try all of them!
Any tips on how to remove the wax from my lemons and limes?
Sounds like a silly question but once the lemon pickles mature the skin is still not edible is it? A lady at my work has brought in hundreds and hundreds of lemons for us to take away. After my success with green mango pickle I want to give one of your lemon pickles a go (I hate to see them go to waste).
yes, the rind is edible. In fact, in Morocco, with their preserved lemons, it is thought the done thing to eat just the rind, and not the flesh. Not being remotely Moroccan, I eat all of it, bar the pips.
Cool, thanks Lapis, I imagined it would have been a bit fiddly eating a pickle and having to peel off the skin at the same time. Looking forward to it.
Skin is the best bit of the pickle. It is not bitter at all once it is soft. Try Lapis's Quick microwave method or a few others based on it.
The one on my blog is based on the Hot and Sweet one here:
It's awfully good...
....I now have 50 odd fresh lemons! decisions, decisions lol. Need some jars first though!
Make 5 different ones with 10 lemons each!
try a Moroccan recipe, too, the simple one without added spice. It will give you a different lemon flavour for all sorts of dishes, and it is 'clean' without other flavours competing. I use it with fish and even in mixed bean salad.
Yes, unprecedented opportunity to do a number of recipes and compare them side by side!!!
Wax? If buying, choose wax free fruit?
Yeah, I'll do a few different ones. Definately the three listed above.Do you have a link to a Morrocan one by any chance Lapis?
this will give you an idea, but I would suggest you don't use spices.
Oh thanks for the traditional oil-free lime pickle -- my grandmother used to make something similar, which I tried to duplicate with little success. Mouth watering at the thought of this!