On Sun, 07 Sep 2014 22:52:40 -0600, Mayo > wrote:

>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.

Thank you so much, but the "Pickle Queen" title is still held by
Edrena Jones who no longer posts here.
I do enjoy it though.

koko

--

Food is our common ground, a universal experience
James Beard