Lemon pickle?

or Lime pickle like you get in the Indian resturants !!

Spot on Nick! that's the kind of thing I'm looking for! DDL

Far more classy is preserved lemons. Lemons (unwaxed, natch), salt, lemon juice, not much else. I can give an exact recipe if you like.

That would be great JazzDuke!

I did preserved lemons the other weekend. They look fantastic in the jars. Great for christmas pressents!

Yes please! and a pickle recipe if you have one! DDL

Courtesy of Johnny and Nick...

Unwaxed lemons is a must, cut into segments of 8 removing pips as you go. Press a layer into a sterilised jar (Kilner jar or something with a wide neck is good here). Add two teaspoons of salt, a bayleaf, a few peppercorns and coriander seeds, a couple of cloves. Then repeat with layers of lemons, salt and spices until full. Now add lemon juice to cover.

Ready to eat after a month (or two is better).

Do check them though after a week. If you have used enough salt, you will see pockets of gas from fermentation. Not too much of a problem - open to release pressure and add some more salt while you are there.

Thanks JD! will give it a try! DDL

...and to answer your next question.

Chop them up with some crushed garlic and olive oil and add to drained olives.

Put them in the cavity of chicken for roasting (and remember to retrieve the accumulated juices for the gravy).

A must for almost any tagine.

yum yum! I love anything with lemon! thanks! DDL

...and of course they look so lovely they will make a fine stocking filler Christmas prezzie. Make them today they'll be just right on the big day.

Thanks JazzDuke! I will give them a try!

heres a recipe i found but i've never made it ddl
Lemon Pickle
North India is famous for its spicy pickles. Common are pickles made from green mango, cauliflower, turnip, and lemon. This lemon pickle recipe is provided by my mother, Mrs. N. Kochhar, of New Delhi, India. If stored in a cool, dry place, it should keep well for many months, even years. Once bottled, avoid touching it with fingers, and use only a clean fork or spoon to remove it from the bottle. You may need to visit an Indian or Asian foods store for a couple of the spices used.

Ingredients
1.5 (one and a half) pound fresh lemons
1/2 (half) pound fresh ginger
1/2 (half) pound hot red peppers (not dried)
1/3 (one third) pound salt
3/4 (three fourth) cup sugar
4 (four) teaspoons Ajwain (lovage or carom) seeds, ground
1/4 (one fourth) teaspoon Hing (Asafetida)

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Wash all the vegetables thoroughly, and peel the ginger. Dry in a sunny window until no water is left.

Cut ginger into long (about one inch), thin pieces. Cut lemons into about 8 or 10 equal pieces each. Do not peel the lemons - the lemon peels are an essential part of the pickle. Remove stems from the peppers and cut into 1/2" to 1" pieces.

Mix all ingredients in a pan. Transfer to one large or two smaller bottles and close lids tightly.

Place bottle(s) in a sunny window for 2 to 4 days. Store in a cool dry place.

Lemon pickle should be eaten in small quantities. It has a hot and sour taste

Thanks New To The Plot. That is certainly different. Why is it neccessary to leave the jars in a sunny window for 2-4 days?