I have a lot of lemons that need to be used up before they go moldy. I was browsing the site and I came across this recipe. I don't have a microwave, so could I boil the lemons instead?
Sid
There are several different lemon pickle recipes on the site and quite a number of them don't require a microwave:
http://www.mamtaskitchen.com/recipe_display.php?id=12840
http://www.mamtaskitchen.com/recipe_display.php?id=10598
http://www.mamtaskitchen.com/recipe_display.php?id=13329
Thanks for the reply, Kav. After much debatewe have decided to go with the third (link) recipe you posted. We are also going to try the first (link) recipe on Monday. We have seen a few recipes online that are similar. Sun charged ormus overload LOL.
Sid
I have started both of the lemon pickles today. I am doing one with oil and one without. I have never tried lemon pickle without oil before so I am interested to see how it turns out. Sadly I haven't got a camera because it met a nasty accident in Egypt and I haven't replaced it yet. I would have loved to take before, during and after pictures for the page(s) too. When I get a camera I will do that!
When I was doing the pickles it got me thinking about botulism (excuse my spelling) and I know we have discussed this before. Do you think either of the recipes are a risk for botulism because neither involve cooking. Or are lemons so acidic to be of concern?
Sid
I have no idea, I'm not very up on this topic.
I do make sure to observe good hygiene and I sterilise my jars and lids directly before filling.
Prior to our European trip in May I was given two large bags of thin skinned lemons. I knew what I was going to do...... Mamtas Lemon Pickle and Mamtas Preserved Lemons (Oil free). So when I should have been packing I was busy chopping up lemons.
Good big glass sterilised jars, a window facing the morning sun and upon our return (some 6 weeks later) everything has marinated well. So simple and so tasty.
Cheers
June
Sid, that first recipe is mine. You can skip the ?wave method if you crush the limes/lemons first, before putting them in the pan, but they will take longer to cook, and the flavours may change.
The point about botulism, or any anaerobic bacteria is that they lurk (mostly in a spore state) until conditions are favourable for growth. That is, without oxygen. Then they can multiply with terrifying consequences. The citrous juice helps with preservation, as does the oil, but it must be all sterilized effectively, or you can label the jar 'death pickle'. It may seem very dramatic, but then, so are the consequences.