On 9/7/2014 8:20 PM, koko wrote:
>
> One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon
> Pickles will be ready. The first week the lemons were fermented in
> salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were
> toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne,
> sugar and vinegar were added. Once that was all cooled I added it to
> the turmeric/salt laced lemons. Put in the fridge to taunt me for
> another week.
> All this fermenting and pickling is teaching me patience.
>
> After one week in salt and turmeric
> https://flic.kr/p/oQnWFY
>
> With all the spices, one week to go
> https://flic.kr/p/p5QAhQ
>
> It's really spicy and flavorful.
>
> Here's the recipe I followed
>
> @@@@@ Now You're Cooking! Export Format
>
> Spicy Lemon Pickle; Nimbu Ka Achar
>
> relishes/preserves
>
> 10 small lemons, preferably meyer
> quartered, seeded, sliced; 1/4 inch thick
> 1/4 cup kosher salt
> 1 tsp. ground turmeric
> 1/2 cup canola oil
> 1/2 tsp. brown mustard seeds
> 1/2 tsp. cumin seeds
> 1/2 tsp. fenugreek seeds
> 12 small green thai chiles or 6 serranos; halved
> 8 cloves garlic, thinly sliced
> 1 2 inch piece ginger; peeled thinly sliced
> 1/2 cup white vinegar
> 1/2 cup sugar
> 1 tbsp. red chile powder or cayenne
>
>
> Rub lemons with salt and turmeric in a bowl; pack into a sterilized
> 1-qt. glass jar.
> Cover with lid; place near a window with direct, warm sunlight. Let
> sit 1 week; shake jar daily to disperse brine.
> After 1 week, heat oil in a 10' skillet over medium-high; cook
> mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes.
> Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir
> in vinegar, sugar, and chile powder.
> Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse
> flavors.
> Keeps up to 1 year.
>
> Notes: Saveur Magazine
>
> Yield: 4 cups
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>
You are, the pickle Queen!

Nice.