LEMON PICKLES RECIPE RECIPES
PICKLED LEMONS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Delicious slices of lemons that retain that zing - wonderful as an addition to Curries and Tagines, very easy to prepare and pickle and wonderful to eat!
Total Time 26 minutes
Prep Time 20 minutes
Cook Time 6 minutes
Yield 2-3 Jars
Number Of Ingredients 4
Steps:
- Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
- mix the water, salt and vinegar together and boil for 6 minutes.
- leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.
Nutrition Facts : Calories 75.4, FatContent 0.8, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 594.2, CarbohydrateContent 28.9, FiberContent 12.7, SugarContent 0.1, ProteinContent 3.2
LEMON PICKLE | FRUIT RECIPES | JAMIE OLIVER
Total Time 20 minutes
Yield 1 jar
Number Of Ingredients 7
Steps:
- Wash and finely chop the lemons, discarding the pips, then deseed and finely slice the chilli.
- Heat the oil in a small pan over a low heat and add the mustard and cumin seeds. When they start to pop, throw in the curry leaves. Fry for a minute or so, until they’re nice and crisp.
- Add the lemons, sugar, chilli and a pinch of sea salt. Turn up to a medium heat and cook for around 10 minutes, or until thick, sticky and the lemons have softened.
- Leave to cool, then store in a sterilised jar in the fridge, where it will keep for up to a week. Delicious served with poppadoms, plain yoghurt and a red onion and tomato salad.
Nutrition Facts : Calories 27 calories, FatContent 1.7 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 0.3 g protein, CarbohydrateContent 3.2 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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This keeps for a long time and you don't have to refrigerate it! A natural for chicken or veal, fish, etc.
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Total Time 10 minutes
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- Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.
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Total Time 1 hours 5 minutes
Calories 1135.5 per serving
- Bottle while hot into sterilised jars and seal with screw pop top lids.
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LEMON PICKLE | FRUIT RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 27 calories per serving
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 27 calories per serving
- Wash and finely chop the lemons, discarding the pips, then deseed and finely slice the chilli.
- Heat the oil in a small pan over a low heat and add the mustard and cumin seeds. When they start to pop, throw in the curry leaves. Fry for a minute or so, until they’re nice and crisp.
- Add the lemons, sugar, chilli and a pinch of sea salt. Turn up to a medium heat and cook for around 10 minutes, or until thick, sticky and the lemons have softened.
- Leave to cool, then store in a sterilised jar in the fridge, where it will keep for up to a week. Delicious served with poppadoms, plain yoghurt and a red onion and tomato salad.
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SESAME-LEMON PICKLED CUCUMBERS RECIPE | BON APPÉTIT
Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.
From bonappetit.com
Reviews 4.0
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Reviews 4.0
- Place cucumbers in jar. Bring lemon slices, chile, ginger, vinegar, sugar, salt, sesame seeds, and 2 cups water to a boil in a small saucepan and cook, stirring, until sugar and salt are dissolved, about 1 minute. Let cool. Pour brine over cucumbers in jar; cover and chill. Pickles will taste good after a few hours, but for the best flavor wait at least 24 hours before using. Do ahead: Cucumbers can be pickled 2 months ahead. Keep chilled.
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HOW TO MAKE LEMON PICKLES (WITH PICTURES) - WIKIHOW
Oct 24, 2016 · To make spicy lemon pickles, start by rinsing 12 lemons under water to remove any bacteria or residue. Set the lemons aside, then put a jar in boiling water for 10 minutes, which will sterilize it. Then, slice each lemon into 1/4 inch pieces and remove all of the seeds.
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INDIAN LEMON PICKLE - CHEF'S MANDALA
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SOUTH INDIAN LEMON PICKLE RECIPE BY NIRU GUPTA - NDTV FOOD
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LEMON PICKLE (QUICK PICKLE RECIPE | SILK ROAD RECIPES
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NIMBU KA ACHAAR (SPICY LEMON PICKLES) - SAVEUR
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INSTANT LEMON PICKLE - SHWETA IN THE KITCHEN
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From share-recipes.net
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