Lemon Sour Pickle
Over a year ago
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Ingredients
- ½ tsp asafoetida powder
- 8 lemons, unwaxed, sliced
- 5 tbsp salt
- 1 tsp Caraway seeds
- 4 lemons, juiced
Accompaniment
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Description
I had some unopened asafoetida and love lemons so when I was told how easy it was to make this accompaniment to indian food by a friend, I did. It now makes little gifts too.
Method
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1
Put the asafoetida into the bottom of a kilner jar, put the lemon slices on top and sprinkle over the salt and caraway seeds. Fill to the brim with lemon juice. Leave for a week or two for the skin to soften and use.
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