Lemons have all kinds of goodness and are quite scarce at this time of the year. When I do find some fresh ones, I’m determined to make the most out of them. This quick Lemon Pickle is ready literally in minutes using my trusty pressure cooker after overnight prep. Indian pickles tend to use mustard seeds, cumin seeds and other spices in oil along with turmeric salt and sugar as a preservative.
Apologies for the radio silence all this time, I’ve been busy traveling and trying out all kinds of vegan food (good & bad!), shall update with pictures as soon as I can!
Vegan, gluten-free & nut free.
- 12 Lemons, washed and dried
- 4 tablespoons Salt
- 2 tablespoons Sugar
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Fennel Seeds
- 1/2 teaspoon Fenugreek Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Black Pepper, crushed
- 1/2 teaspoon Turmeric Powder
Wash and dry the lemons thoroughly.
Quarter and put into a big glass bowl.
Sprinkle with salt and sugar. Rub into the lemon pieces and cover.
Let the lemon pieces marinate for 8 to 12 hours.
Heat oil in a pressure pan and add the mustard seeds. Cook until they pop.
Stir in the rest of the spices and cook on low heat until aromatic.
Mix in the marinated lemon pieces along with the juice in the glass bowl.
Cover the pressure pan and cook on high for 8 to 10 minutes. Take off the heat immediately and allow to cool naturally.
Spoon the warm pickle into a clean, sterilised glass jar and cap immediately. A vacuum seal should form as the pickle cools down.
I used 2 small jars to store the pickle in as this ensures longevity of the pickle and keeps the freshness intact.