Hot and Spicy Lemon Pickle







A recipe from the cuisine, allowed in a / / / / / diet.

This recipe comes to us right from Indian cuisine. Follow us and you’ll get instant pickled lemon which you can serve as a sauce or even eat as a side-dish. Usually, Indians add a lot more spices and nothing can stop you to do exactly that. You can preserve this for up to 3-4 months, just to be sure. Just so you know, those spices are really doing their job!

Nutritional Chart

Calories: 152 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 4 g
  • 10 g
  • 19 g

Ingredients Needed for Hot and Spicy Lemon Pickle

1 tablespoon olive oil
2 tablespoons mustard seeds
2 teaspoons red peppercorns
1 teaspoon paprika
1 teaspoon curry
2-3 tablespoons apple cider vinegar
3-4 lemons, cubed

How to Make Hot and Spicy Lemon Pickle

  1. Heat the olive oil in a smaller pot over low heat.
  2. Add the mustard seeds. Cook and stir for 1 minute.
  3. Add the peppercorns, paprika, and curry. Cook and continuously stir until reduced.
  4. Pour the vinegar and bring to a sizzle.
  5. Add the cubed lemons, stir them in, cover with the lid, and cook for 20 minutes on low heat.
  6. Transfer to a sealable jar and cover with water.

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