Hi Mamta

Just wondering, in your garlic pickle am I right in thinking because it is pickled in malt vinegar it will last a long time once opened?

Also just to confirm that your pickled lemons in oil most definately get better with age. I made 4 jars last August ( added a touch of jaggery )and managed to leave 2 jars until last week ( don't know how ) when I opened one and it was delish. Will try to keep the last jar for as long as possible before opening and report back in a couple of years :-) Will for sure be making some more up.

Hello jevman

Sorry for delay in replying, I have been a bit busy!

Garlic pickle has oil as well and it keeps okay for good few months after opening, as long as the jars were sterilised beforehand, longer than it lasts!

Lemon pickle gets better with age. If adding sugar or jaggery, the pickle matures faster, if you add it after the lemons have softened.

I got some lemons yesterday for pickling. They are scrubbed and ready to be pickled tomorrow. I think I will make the lemon and ginger pickle this time, recipe number 13815.

Hi Mamta,

Does it make a difference if I were to use black/brown mustard seeds or yellow mustard seeds?

You describe the lemons/limes as being cut into 'small wedges' - I would halve the lemons at their equator then cut into 4. Is this what you had in mind?

Would it affect the taste if I were to use Kala Namak rather than refined salt?

Hoping to make this tomorrow but would like a sweeter version. Would you say to add jaggery(?) at beginning of process or when the fruit has started to soften?

Good to be in touch again.

Regards to you and your family,

Martin

Martin

Nice to hear from you too. Not sure how I missed this post! Last couple of days have been rather hectic!

My mum, MIL and family all used black mustard seeds in pickles and tempering, so I have always used black mustard seeds, or ?rai?. I think that eastern Indian use more of yellow mustard seeds.

The size of lemon is your choice. My mum only halved them, but then Indian lemons, which look like yellow limes, are quite small. Lemons here in UK are very large and cutting them into small pieces makes them easy to serve. Size is really your choice.

Kala namak will probably make them taste nicer, brilliant idea and worth a try. I still haven?t pickled the lemons that I chopped 2 days ago, so will try this myself, replacing part of the salt with it.

Add sugar after lemons have softened. You will have to grate the jaggery reasonably finely for it to mix. How about trying Muscovado sugar, might be easier?

Come back with the results.

We can't post pictures here, but you can always post your pictures on https://www.facebook.com/mamtaskitchen/?fref=nf

Hi Mamta,

I made my pickle today and will have to wait for the results. I used limes from my local foreign foods shop. Since their skin was about the same thickness/toughness as we might buy from a UK supermarket I added powdered jaggery at the bottling stage, believing this will help tenderise the skins a little quicker.

One thing you might add to the instructions; after keeping the lemons overnight do you keep or discard the lemon/lime juice that comes out?

Looking forward to tasting the results!

Martin

Hello Martin

It is always nice to see a recipe fro someone else's eyes :). I have made it more clear, please have a read now and see if it works.

Much clearer.

Thanks.

Martin

Made the garlic pickle, now waiting to mature!