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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 60 |
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This is so lemony, so refreshing, and so good. Ingredients:
1/2 cup light-tasting oil |
3 t salt |
1 t turmeric |
1 t ground fenugreek seed |
1 t yellow mustard seed |
1 t red pepper flakes |
1/2 t fennel seeds |
6-12 cloves garlic, peeled and sliced |
2-4 ounces fresh ginger, peeled and sliced |
18 lemons |
Directions:
1. Heat the oil in a frying pan. When oil is hot, add all the ingredients except the lemons. Cook over low heat for about a minute, taking care not to brown the garlic. Set aside. While this spices cool a bit, wash and quarter the UNpeeled lemons. Pack the lemons into a wide-mouth gallon jar. Pour the spices and oil over the lemons and close the jar tightly. Shake the jar and roll the juices around every day. You'll need to open the jar every few days to let gases escape. The pickles will be cured in 2-3 weeks. Keep them in the refrigerator and they will keep for about 2 months.
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