Simple Lemon Pickle for Upvas - Sweet-Spicy
Cut the lemons and microwave on defrost power for 7-8 min. Then add all the remaining ingredients; stir only after the lemon pieces become old. stir well and transfer to a glass jar. cover tightly and set aside. after 24 hours, transfert o the refrigerator.
Equipment
- Mirowave oven; if not avaiable, it's OK, but the marinating process will take longer, and you will need to add more salt. See Recipe Notes for details.
Ingredients
- 3 whole lemons: large - cut each lemon into 16 wedges if lemons are small, use 5-6 and cut each into 8 pieces; if lemons are not available; can use limes, flavor is a little different but excellent
- 2 tsp salt adjust as desired
- 3 tsp sugar
- 1 tsp red chilli powder (cayenne) adjust as per spiciness desired
- 1/2 tsp cumin seeds
- 2 tbsp fresh ginger - shredded or cut into long thin sliveres
- 1/4 cup freshly squeezed lemon juice from 2-3 large lemons (5-6 small lemons); bottled juice is not suitable for this pickle; can use freshly squeezed lime juice, if lemons are not available
Instructions
- Cut the lemons into 16 wedge shaped pieces.: halve, quarter, then cut ito 1/8, then cut each in half again, to make 16 wedge shaped pieces
- Place the wedges in a shallow microwave-safe bowl (pie pan/cake pan works well) - spread out into a single layer; do not crowd, stack or pile
- Microwave, uncovered, on 30% power 7-8 min
- Cool for about 10 min, then add the remaining ingredients. Do NOT stir
- After the mixture has fully cooled - about an hou: stir well
- Transfer to a glass jar with a well-fitting lid. use the back of a spoon to press down tightly from all around, to prevent any air pockets from remaining trapped in the liquid pickle juice.
- Sprinkle about 1/4 tsp salt on the top and set on the counter for about 24 hours. Then refrigerate.
Notes
The pickle lasts for several months in the refrigerator. It is not meant to be kept on the counter- id does not have enough salt to prevent spoilage. Pickles that can be kept at room temperature have very large amounts of salt that act as preservatives to prevent spoilage by bacteria/fungi.
The microwaving step also helps a bit a "sterilizing" step- low heat for 7-8 min does not really "cook" the lemons, and preserves the heat-sensitive vitamins from getting destroyed.
Without microwave:
Without the microwaving step, it takes longer for the peel/rind of the pieces to lose their bitterness. If there is enough salt in the pickle, (which this one does NOT!), you can set the jar in a sunny window to gently warm and quicken the marinating process. This is not suitable for this particular recipe without adding extra salt.
if you do want to do it this way, you will need to add double the salt I have described in the recipe - so, 4 tsp, instead of 2 tsp
Nutrition
Calories: 6kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 310mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 2mgIron: 1mg
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