Best 3 Lemon Pickle Jamie Olivers Recipes
**Lemon Pickle: A Tangy and Savory Condiment**
Lemon pickle is a delightful and versatile condiment that adds a burst of flavor to a variety of dishes. It is a staple in many Indian and Middle Eastern cuisines and is often used as a marinade, chutney, or relish. This article presents two distinct lemon pickle recipes: a classic Indian-style lemon pickle and a unique Jamie Oliver-inspired lemon pickle with a zesty twist. Both recipes offer a tantalizing blend of sour, salty, and spicy flavors, making them perfect accompaniments to grilled meats, roasted vegetables, or as a tangy addition to salads and sandwiches. With detailed instructions and step-by-step guidance, this article ensures a successful pickling experience, allowing you to create a flavorful and tangy condiment that will elevate your culinary creations.
EASY HOMEMADE PICKLE
Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It's my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes.
Provided by Jamie Oliver
Categories Save with Jamie Vegetable sides
Time 20m
Yield 1 large jar, approx. 800ml
Number Of Ingredients 6
Steps:
- Cut or slice up the veg into fine or chunky pieces, depending on what you're looking for. I quite like purposely cutting each veg differently - some diced, some into erratic chunks, some sliced delicately and some more thickly.
- Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
- Keep in the fridge for up to 8 weeks, or you can absolutely use it right away - it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.
Nutrition Facts : Calories 29 calories, Fat 0.1 g fat, SaturatedFat 0 g saturated fat, Protein 0.7 g protein, Carbohydrate 5 g carbohydrate, Sugar 3.9 g sugar, Sodium 1.3 g salt, Fiber 0.8 g fibre
LEMON PICKLE - JAMIE OLIVER'S
Jamie Oliver's Lemon Pickle. Excellent for serving with curry. When I made this I could only get 'Barts' dried curry leaves and I used a small handfull probably about a desert spoonfull. I couldn't get 'urad' dal (small dried split peas) only yellow mung dal. The yellow mung dal might be slightly larger - I just cooked it a bit longer than he's book said. The pickle turned out fine.
Provided by Jan-Luvs2Cook
Categories Lemon
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and deseed the lemons and cut into bite size pieces, leaving the skin on.
- Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal.
- Lower the heat and cook until brown, then add the vinegar.
- Cook until the dal is soft - test one as they will be really hard if not cooked through.
- Stir in the lemon, cook for a bit and then remove from the heat and allow to cool.
- This can be stored in the fridge for a few days if you wish.
LEMON PICKLE
Steps:
- Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;
Tips:
- Use the freshest lemons you can find. This will ensure that your pickle is flavorful and has a bright, citrusy taste.
- Wash the lemons thoroughly before using them. This will remove any dirt or pesticides that may be on the skin of the lemons.
- Slice the lemons thinly. This will help them to pickle more evenly and absorb the flavors of the brine more easily.
- Use a variety of spices in your pickle. This will give it a more complex and interesting flavor. Some good options include mustard seeds, coriander seeds, cumin seeds, and fenugreek seeds.
- Let the pickle sit for at least two weeks before eating it. This will give the flavors time to develop and mellow. The longer you let it sit, the better it will taste.
Conclusion:
Lemon pickle is a delicious and versatile condiment that can be used to add a bright, citrusy flavor to a variety of dishes. It is easy to make and can be stored for months, making it a great option for busy home cooks. Whether you use it as a condiment for grilled meats and fish, or as an ingredient in salads and curries, lemon pickle is sure to add a burst of flavor to your meals.
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