Lemon Pickle Update

One week later, the juices in my lemon pickle sans oil have thickened.

lemon pickle


The lemon peel still shows a fair amount of 'white' in the middle and still sports a slightly bitter after-taste.
lemon pickle


We've had a couple of scorchers this past week and the pickle is really cooking in the heat. The juices have thickened even more. I can't wait to open it up in another week to see how far it's come! The taste thus far is divine.

6 comments:

Asha said...

Manisha, I am very tempted to make this pickle. I really like that it contains no oil! It's great to see how it's coming along.

shammi said...

My mother made something like this for me when she was here. She doesnt use sugar in it, but otherwise it's pretty much the same recipe. I LURVE it! :)

Manisha said...

Asha, If you have plenty of sunshine, go ahead and try it. Or stay tuned for an update in another week or so!

Shammi, pass it on to Kay, she doesn't like sugar in her pickles.

Anonymous said...

Dear Manisha,

I was introduced to lemon pickles by an acquaintance who said that she uses them as a condiment to brighten up other dishes. She mentioned adding bits of lemon pickle to plain rice. I found your recipe and tried it. I think that it worked well, but I am not sure how lemon pickles are usually eaten! Do you cook with them, add them to other food, eat them alone...?
Thanks for your great site and recipes!

Manisha said...

Anon, usually pickles are nibbled on with a meal. You can certainly do what your friend does, too! I haven't used them in plain rice - but I can tell you that steamed rice with yogurt and lemon pickle is divine! Another hot favorite with us: warm bagels with cream cheese and some lemon pickle on top of the cream cheese. Medha's favorite lunch is bologna sandwich with sandwich spread, lettuce and some lemon pickle. I eat the pickle by itself whenever I get a craving for spicy and tangy at the same time! I also have it for breakfast with my toast. I don't like sweet breakfasts!

There are several North Indian dishes like Achari Aloo, Achari murgh, Achari Gosht and so on, that use Indian pickle to add an additional kick to the dish. I don't think they use lemon pickle though. What I feel is that if it works for you, why not?! So try it out and if you come up with something that you think is a must-try, please let me know! I'd love to try it out, too!

Pelicano said...

I just did a round of intense pickle-making- the oily kind- over the last few days (cilantro pickle, red capsicum pickle- both andhra style) and had a notion to check by search engine if a dish called achaari murgh existed...apparantly yes as I see by your response...achaari aloo...hmmmm. I'm going to assume that some onions (maybe some garlic) are bhuno'd, dhania-zeera thrown in for good measure...the achaar is added and stirred briefly and then whatever one is cooking is thrown in...