Name: Spiced Lemon Pickle
Yield: Makes 4½ lb [2 kg]
Cuisine: Indian
Ingredients: 1 Tbsp [7 g] cumin seeds; 1 Tbsp plus 2 tsp [15 g] fenugreek seeds; 4½ cups [1 L] extra-virgin olive oil; ¼ cup [60 ml] fresh lemon juice; 2 lb [910 g] lemons, quartered and seeded; ¼ cup [15 g] red chili flakes; ⅔ cup [200 g] fine sea salt; 2 Tbsp plus 1 tsp [15 g] black peppercorns

Preparation info

Makes
4½ lb

Difficulty
Easy

Appears in

Season

By Nik Sharma

Published 2018

About

In India, pickles are often prepared by preserving vegetables or fruit in mustard oil. Because mustard oil is not sold in America, I’ve created a recipe made with olive oil. The leftover oil is very versatile; it’s wonderful for dipping bread or naan or drizzling over hot pizza, baked fish, or even roasted vegetables.