Thursday, May 7, 2015

My Grandma's Lemon Pickle Recipe


Pickle is an integral part of our cuisine. 

The technique that  our ancestors used to preserve food for later use.The vegetables or fruits soaked in Brine or vinegar that increased it's longivity. 

Pickle recipes reflect various cultures and the food grown in the respective regions. Pickling is an International Phenomenon.

It is really fascinating how certain fruits,spices and vegetables when pickled bring out strong flavours!

Since the time  I have started  blogging ,I have developed a strong desire  to acquire recipes and cook ancestrial dishes . So, have been talking to my family to get such recipes.

The beauty of this  recipes is  that it is so simple yet has so much flavour and class to it! Ofcourse, my grandma had used home grown lemon, chillies and peppercorn!!! 

This recipe is a must try!!!

Supermoms, let us take a minute to understand Pickles and how ancient it is!

Information Courtesy:

What makes a pickle a pickle? On a most general level, pickles are foods soaked in solutions that help prevent spoilage. 

There are two basic categories of pickles. The first type includes pickles preserved in vinegar, a strong acid in which few bacteria can survive. Most of the bottled kosher cucumber pickles available in the supermarket are preserved in vinegar. 

Pickling is not only an international food-preservation technique, it’s also an ancient one. For thousands of years, our ancestors have explored ways to pickle foods, following an instinct to secure surplus food supplies for long winters, famine, and other times of need. Historians know, for instance, that over two thousand years ago, workers building the Great Wall of China ate sauerkraut, a kind of fermented cabbage. 

But pickling foods does much more than simply preserve them. It can also change their taste and texture in a profusion of interesting—and yummy—ways. It’s no surprise that cultures across the globe enjoy such an assortment of pickled foods, as you would discover on your international food expedition. In fact, food experts say, the evolution of diverse pickled foods in different cultures has contributed to unique cultural food preferences, such as spicy sour tastes in Southeast Asia and acidic flavors in eastern Europe.

The main Ingredients


           B. B bbmer

2.Fresh Green Peppercorns- a handful
3. Green chillies( I used 8 chillies for 4 lemons)
4. Salt - 3 tsp
5. Turmeric-1/2 tsp
For tempering
1. 1 tbsp Sesame oil
2. 1/2 tsp mustard seeds
3. Red chilli- 1 large (or 2 small)


1. Cut the lemon into small cubes, slit the green chillies and add the washed peppercorns in a bowl.

2. Add Salt.

3. Add turmeric

4. Use a fresh dry spoon and mix the vegetables well. Cling wrap it and place it in a cool dry place. 


IMPORTANT STEP: you need to give this pickle a stir ,once  every morning and evening for atleast 3 to 4 days before you temper and bottle it.


5. After 4 days of marination ( I marinated for 6 days) in room temperature, it is time to temper the pickle with oil, mustard seeds and dry red chilli.  Mix well and transfer the pickle to a clean, dry pickle jar and store it in the refrigerator. A flavourful accompaniment to rice and flatbreads. 

Summer time is pickle time...if you have'nt started yet, then NOW is the time dearies!!!



With love,


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