Best 2 Spicy Lemon Pickle Recipes

**Spicy Lemon Pickle: A Culinary Delight for Pickle Enthusiasts and Spice Lovers**

Embark on a tantalizing culinary journey with our specially curated collection of spicy lemon pickle recipes. These vibrant pickles, bursting with zest and heat, will elevate your taste buds and add a zesty kick to your meals. From the classic Sindhi lemon pickle, a staple in Pakistani cuisine, to the fiery Andhra lemon pickle, renowned for its bold flavors, our recipes cater to diverse palates and preferences. Discover the tangy delight of the Bengali lemon pickle, a harmonious blend of sour and spicy, or explore the unique flavors of the Hyderabadi lemon pickle, infused with aromatic spices. Each recipe offers a distinct taste experience, ensuring that pickle lovers find their perfect match. Prepare to relish the perfect balance of sour, spicy, and savory with our comprehensive guide to spicy lemon pickles.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY LEMON PICKLE

Spicy Lemon Pickle image

Indians pickle just about any vegetable, fruit, berry and nut. Pickles are intended to pack strong flavors in small quantities, so they are never consumed by spoonfuls. They are meant to enhance breads, rice and other mellow-flavored items during a meal. The majority of pickles are spicy hot, containing a high proportion of ground red pepper (cayenne). Others are milder, but all pickles are laced with spices. The lemons found in India are much smaller and juicier than their American cousins. At times, your local Indian grocery store might stock this variety, so buy them in a hurry before they disappear. The usual kind available in your supermarket will work just fine, too.

Provided by Sandi From CA

Categories Chutneys

Time 42m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 7

Ingredients

2 medium lemons, each cut into 16 wedges
1 cup water
1 tablespoon salt
2 tablespoons ground red pepper (cayenne, or to taste)
1 teaspoon black mustard seeds or 1 teaspoon yellow mustard seeds
1/2 teaspoon asafoetida powder (aka hing or heeng, or you can use garlic powder)
1/2 teaspoon roasted fenugreek seeds, ground (see note at recipe's end)

Steps:

Heat lemon wedges, water and salt to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 12-15 minutes or until lemons are tender and water has almost evaporated; remove from heat. Stir in ground red pepper.
Heat oil and mustard seeds in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add hot oil mixture and remaining ingredients to lemons; mix well.
Cool pickle 20-30 minutes. Tightly cover and store in refrigerator for up to 2 weeks.
DRY-ROASTING FENUGREEK SEEDS: Heat heavy 6-inch skillet over medium heat about 2 minutes. (Hold hand, palm down, about 4 inches above bottom of skillet. It should feel warm.) Add seeds to skillet and cook 30-60 seconds, stirring constantly, until seeds turn reddish brown and have an almost nutty, slightly bitter aroma. If grinding seeds, which you are in this recipe, let cool 1 to 2 minutes, then grind in a spice grinder or with a mortar and pestle.

Nutrition Facts : Calories 3.1, Fat 0.1, Sodium 218.5, Carbohydrate 1, Fiber 0.4, Protein 0.2

SPICY REFRIGERATOR DILL PICKLES

Spicy Refrigerator Dill Pickles image

This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!

Provided by FAIRYFAHRENHOLZ

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P10DT2h15m

Yield 12

Number Of Ingredients 11

Ingredients

12 3 to 4 inch long pickling cucumbers
2 cups water
1 ¾ cups white vinegar
1 ½ cups chopped fresh dill weed
½ cup white sugar
8 cloves garlic, chopped
1 ½ tablespoons coarse salt
1 tablespoon pickling spice
1 ½ teaspoons dill seed
½ teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

Steps:

In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 728.1 mg, Sugar 11.7 g

Tips:

Choose firm and ripe lemons for pickling. Avoid using overripe or bruised lemons.
Make sure to use sterilized jars and lids to prevent spoilage.
Keep the lemon pickle in a cool and dry place. Avoid direct sunlight.
Store the lemon pickle for at least 2-3 weeks before using it. This will allow the flavors to develop and mellow.
Use the lemon pickle as a condiment with curries, rice, or grilled meats.
Add a spoonful of lemon pickle to your salad dressing for a tangy twist.

Conclusion:

Lemon pickle is a delicious and versatile condiment that can be enjoyed in many different ways. It is a great way to preserve lemons and add a burst of flavor to your dishes. With a little time and effort, you can easily make your own lemon pickle at home using the recipes provided in this article.

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