I just made this and am using it on many things including the “Avocado, Beet, Cucumber Salad” shown above. It is very refreshing as a snack in cold plain yogurt. No sugar needed. I have seen this for sale in Indian markets and sometimes as a condiment in Indian restaurants, but the homemade is much better. No comparison. You can make it as a salty-sour or savory, as a sweet-sour with sweet spices, or as spicy with whole chilis. I have only made the savory, but want to try the others.
Savory
- 3 Lemons
- Kosher salt
- Chili or smoked paprika
- Bay leaves and thyme sprigs
- Whole black peppercorns
Sweet
- 3 Limes, lemons and mandaran oranges
- Kosher salt
- Ajwain or carom seeds (optional)
- Cinnamon stucks, allspice berries, cloves, star anise
Spicy
- 3 Lemons or limes
- Kosher salt
- Cumin seeds (optional)
- Dried chili pepper, whole (remove seeds for less heat)
Rinse the lemons or other citrus very well in water. Then place them on a clean plate or kitchen towel and let them dry naturally at room temperature. You can even wipe dry them very well with a clean kitchen cotton towel or napkin. Before beginning with the recipe making, make sure that your hands, chopping board, knife, kitchen towels, bowls, spoons and jar are clean and moisture free. Later take each lemon or other citrus and cut four sides but keeping them intact and whole as shown above. Do not cut through completely. Cut all the citrus this way.
Squeeze a bit of juice – from each citrus piece into a bowl. But do not squeeze them too much – you want them to keep their shape and fullness. Set the bowl of juice aside to use later. Adding some juice helps to preserve the pickle. If the seeds drop when you squeeze the juice, then remove them with a small spoon and discard. If the seeds remain in the lemon, then simply let them be. No need to remove them now.
Make Spice mix by blending spices and salt. Mix very well and set aside.
Now with your fingers or a small spoon stuff this spice mix in each piece of citrus. Set aside. Place them in a clean glass jar. You can sun dry the empty jar for 1 to 2 hours if you want. Now remove the seeds and pour the citrus juice which was in the bowl in the jar.
Add leftover spice mix, if any, on the stuffed citrus in the jar. Sprinkle some salt all over the citrus. This is essential so that they don’t spoil during the pickling process. Leave space at top, citrus may release more juice as they ferment. Cover with a lid and keep the jar in sunlight for 4 days. Every day shake the jar. The citrus pickle will be ready after 4 to 5 days and then you can serve it with your meals.
Store the pickle in an air-tight jar in your refrigerator. Do not keep it at room temperature. When you want to serve, remove it with a clean dry spoon. Close the lid of the jar and keep it back in the refrigerator. This lemon pickle keeps well for at least a month when refrigerated.
Use whole pickled lemon or orange in roasting chicken. Use leftover brine to quick start next batch. To serve pickle, remove flesh, discard any seeds, cut into matchsticks or dice and use in dessert or with veggies, couscous, rice, fish, soup, anything. Serve as condiment for Indian or Moroccan food. Very good mixed with Greek yogurt. You may use only peel or also use fleshy part.
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