Dehi achcharu

Dehi achcharu

Pickled lemons

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
thin-skinned lemons or limes
coarse salt
malt vinegar

Method

  1. Put whole lemons in a saucepan with enough water to cover and bring to the boil for 10 minutes, or until each lemon splits slightly. Remove from the heat, drain, and when cool enough to handle, stuff 1 tablespoon of salt into the split in each lemon, pressing it in well. Arrange the lemons in a sterilised wide-mouthed jar, pour over the vinegar to cover, seal tightly and leave for 6 months before using. The lemons will keep indefinitely and are an ingredient in beef smoore, lime and date chutney and lime oil pickle.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again