There is a blog I very much enjoy reading called Tigress in a Pickle. While I rarely get to pickle things because I live with a pickled food hater (and pickling for one seems like a lot of work), I still enjoy reading her always interesting recipes and partaking of her brief but witty posts. She does a lot with Indian flavors which I find rather interesting, and when she posted about Indian sun pickles I just had to give them a try.
You see, I have a plethora of lemons from my lemon tree/bush right now and have been at a loss for what to do with them. One can only drink so much lemon aide and I already have a batch of limoncello steeping! If you do not find yourself in my position, I'm pretty sure you probably have a neighbor who is and would love to unload some produce on you. If, however, you're neighbor is a stingy mean old man who would rather see his lemons rot on the ground than give a few to you, just remember, the cover of darkness is your friend.
These sun pickles also don't really resemble what westerners would consider to be a pickle, so I think Jeffry will find them tasty. Sun pickles are like preserved lemons, but with more interesting flavors than salt and cinnamon. The lemon juice and good old fashion sunshine are what pickles the lemons, so no vinegar taste here. I'm not entirely sure what I will do with these once they are done, but the Tigress recommends chopping them up and mixing them with some basmanti rice and a dollop of yogurt on the side. I figure I'll start there and then begin experimenting. Perhaps some mixed in with fresh steamed cauliflower? I halved her original recipe to be more realistic with my uses. Whether one is canning, gardening or crafting it's always important to keep your production in line with reasonable use (are you really going to use 30 handmade doilies?). No point in storing two liters of pickled lemons in your fridge if you're not sure you're even going to like them. If you do end up loving them, you can always make more!
Sweet n' Spicy Lemon Pickle
from tigress in a pickle
1 Tbsp. cayenne powder
.75 Tbsp. whole fennel seeds
1 liter jar with a tight fitting non-reactive (no metal) lid
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