Lemon Pickles With Spices Recipes

Steps:

• 1. Wash the lemons thouroughly. Slice lemons 1/4 inch thick. DO NOT peel the lemons!
• 2. Sterilize 20 half pint jars in boiling water bath for 10 minutes.
• 3. Put all of the spice pieces into a cheese cloth bag or stainless steel spice balls.
• 4. Place the sugar, salt, spice bag, water and vinegar in large stainless steel pot. Bring to a boil. Boil for 6 minutes stirring constantly.
• 5. Put the lemon slices into the boiling syrup. Boil 1 minute, gently stirring and "tossing". Remove spice bag.
• 6. Stack the lemon slices into the hot steril jars. Cover lemon slices with the hot syrup. Leave 1/2 inch "head space" in the jars.
• 7. Wipe the rims and place lids and rings. tighten to fingertip tightness. Place in boiling water bath to cover jars by 3 inches above the lids. Bring back to a boil with the canner lid on. Boil for 15 minutes. Remove the jars to a towel lined counter or table. Leave sitting undisturbed for 24 hours before storing in pantry.
• 8. *** The pickles will not be ready to eat for 4-5 weeks. *** Any jars that did not seal... can be stored in the refrigerator for 6 months.

Steps:

• Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;

Steps:

• Heat lemon wedges, water and salt to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 12-15 minutes or until lemons are tender and water has almost evaporated; remove from heat. Stir in ground red pepper.
• Heat oil and mustard seeds in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add hot oil mixture and remaining ingredients to lemons; mix well.
• Cool pickle 20-30 minutes. Tightly cover and store in refrigerator for up to 2 weeks.
• DRY-ROASTING FENUGREEK SEEDS: Heat heavy 6-inch skillet over medium heat about 2 minutes. (Hold hand, palm down, about 4 inches above bottom of skillet. It should feel warm.) Add seeds to skillet and cook 30-60 seconds, stirring constantly, until seeds turn reddish brown and have an almost nutty, slightly bitter aroma. If grinding seeds, which you are in this recipe, let cool 1 to 2 minutes, then grind in a spice grinder or with a mortar and pestle.