Recipe Lemon Pickle (Nimbu ka Achar)

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I've adapted this recipe from

Lemon Pickle Recipe (Nimbu ka Achar) - MyIndianStove

I'm hoping to be able to make it tomorrow, but needed to write it up today.

As always you'll need to sterilise everything you plan to use and ensure that jars and lids are ready. A jarring funnel is also very useful.

Ingredients
500 g lemons (organic or homegrown Meyer are best)
30-50ml fresh lemon juice
30g ground sea salt
1tbsp fenugreek seeds
1 tbsp mustard seeds
1 tnsp cumin seeds
1½ tsp asafetida (hing)
1½ tsp nigella seeds
1tsp carom seeds (ajwain)
5 tsp ground Kashmiri red chili
25g sugar
200ml Sunflower/neutral oil to cover

Instructions

1. Wash and dry the lemons. Top and tail then removing the ends, and then slice into quarters lengthways and then in half widthways. Try to keep everything the same size if possible. Deseed and remove any white pith from the middle. Meyer have a lot of seeds so take your time.
2. In a suitable sterile glass vessel, mix the lemons, lemon juice and the salt and leave for at least ½hour.
3. Meanwhile heat 1tbsp of oil over a medium heat and add the fenugreek, cumin and mustard seeds and "fry" for 1 minute. Pull off the heat and cook slightly before adding the remaining spices and the sugar.
4. Mix well with the lemons snd enough oil to not quite cover the mixture. Transfer to the sealed jar they will pickle in, top up with oil again if needed and seal. The author recommends a pickling weight if you have one.
5. Store in a dark place, stir once a day for the first week making sure the lemons stay under the oil.
6. Sample at week 3.

I do like the author's turn of phrase.

While the lemons are pondering their fate,

Edit: photos added