Several weeks ago I saw an interesting post over at Evil Mad Scientist where they’d been making some lemon pickle and I decided to have a go myself. I pretty much followed their instructions, so here are some photos of the process. You can find more on my gallery.
Lime pickle is one of my favourite things to have with a curry and I’m hoping this turns out good.
When the lemons are in the jar covered in salt they release a lot of water which collects at the bottom. It’s quite fascinating to see and happens after a few hours. I was unsure if I had enough salt in the jar, and if I were to do this again I’d use finely ground salt rather than sea salt crystals. It probably doesn’t matter what salt is used, but I specifically tried to get some without any other ingredients such as anti-caking agents which might affect the process.
Once drained, the lemons had a noticeably softer skin than the limes. I cut the limes into small lumps which might help them soften further.
The jar had a very intense lemony smell that wasn’t unpleasant, but was overpoweringly strong and not something you’d want to eat immediately. After draining off the lumps of salt that hadn’t dissolved, and once the other spices had been added the mixture had a more even flavour. It was still very strong, but not unpleasant. After a week or so in the fridge the flavours should have developed more.
I did have a problem where one of the lemons had mould growing on it. Closer inspection showed it was where the lemon attached to the tree, so I cut that whole section off and two weeks later there were no other signs of mould.
I think the next thing I’ll attempt is some sort of preserved egg. I get six eggs every week and am finding it hard to eat them all before the next batch arrives!