South African Lemon Pickle |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This versatile pickle is great with cold meats or cheeses, and is really nice to serve with a cheese board. It originally came from our S A herb guru, Margaret Roberts, who adores lemon for its many uses and medicinal value. The pickle is very good with smoked meats or, finely chopped, as a garnish for oily fish like mackerel, tuna or salmon. As soon as I have enough thick-skinned lemons again, I'll make this again and post a photo! Ingredients:
10 lemons, rough-skinned (the thick-skinned, old-fashioned kind of lemon) |
1 cup dark brown sugar, like muscovado |
2 cups apple cider vinegar |
1/2 cup water |
2 teaspoons ground turmeric |
1 tablespoon curry powder, mild, flavourful (use cape malay, or use a good masala) |
1 tablespoon mustard seeds (pref. yellow) |
2 teaspoons sea salt |
Directions:
1. You need clean bottling jars for this. You need about 5 - 6 1-cup jars or 3 larger ones. Put into a cold oven, then heat oven 325 deg C/160 deg F and leave until needed.
2. Halve the lemons, then slice into thin slices. Remove pips.
3. Put the rest of the ingredients in a fairly big pot with a thick bottom, stir well, and bring to boiling.
4. Boil for about 12 minutes, then add the lemon slices. Stir well once and pull from heat.
5. Carefully take your sterilised bottles from the oven (best is to put them straight on to a metal oven tin).
6. With a slotted spoon, ladle the lemon pieces into the jars, the fill up with the liquid, to cover the lemon slices.
7. Very carefully, using oven gloves, wipe spills off the bottle necks with a damp cloth.
8. Seal bottles with their tops.
9. Cool, wipe completely clean, label, and leave for 2 weeks before using.
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