Sweet Indian Lemon Pickles

 
4 Tablespoon Coarse or kosher salt
1-1/2 Tablespoon Cumin seeds ,toasted, ground
1 Tablespoon Coarsely ground black pepper
3 Cup Sugar
2 Tablespoon Seedless raisins
8 Dried, hot red peppers
.
This is remarkably similar to the Moroccan Salted Lemon recipe that I'm
looking for, except that it uses sugar instead of salt. Adapted from Julie
Shane's "Classic Indian Cooking."

Wash the lemons in cold water and dry thoroughly.

Quarter 6 of the lemons from the top almost all the way through to the
bottom, leaving about 1/2 inch so they'll hold together. Squeeze the juice
from the other lemons.

Mix the salt, cumin and black pepper in a small dish, and mix thoroughly
with the lemons, Stuff the lemons into a quart jar and pour in the lemon
juice.

Cover with cheesecloth to prevent dirt from getting in the jar, and let sit
in the open for about 1 week.

On the 7th day, pour the juices from the jar into an enamel or stainless
steel pan, add the sugar and cook over low heat, stirring, until the sugar
dissolves. Add the lemons and cook, stirring gently, for 8 minutes or so.
Stir in the raisins and peppers. Put the lemons in a sterilized jar and seal
with the lid. Let sit for a week or so before eating. Use like you would any
pickle, as an accompaniment.

San Francisco Chronicle, 10/12/88.

Posted by Stephen Ceideberg; November 1 1992.
Home Cookin 4.8 Chapter: Condiments
Servings: 1