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

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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

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Food is our common ground, a universal experience
James Beard