Aunty Indra's Lemon, ginger and chilli pickle

[horticultural_hobbit]

Not quite sure where this is meant to go, but I wanted to share. Feel Free mods, to move it

You'll need:

A jam jar

Lemons (pre soak in water for 24 hours-don't know why, just do it. You don't argue with Aunty Indra)
Chillies-which ever ones you fancy
Ginger : peeled and cut into chunky strips about five cm by one cm
Sugar-equal measure to salt
Salt-a couple of teaspoons
Lemon juice-most likely from your lemons as it were
Optional pepper corns

process:
Top and tail your lemons, cut into quarters. Sling into the jam jar. Keep the tops and tails as that is where your juice will come from.

Put in salt, with the juice having squeezed.

Put lid on jam jar.

Then, shake, shake, shake it like a polaroid picture. Leave for a day.

Add your ginger, and your chillies. Score the chillies first.

Put the lid back, having added your sugar. (don't forget your optional peppercorns)

Then, shake, shake, shake it like a polaroid picture.

Leave to pickle and preserve. Will be done when your lemons are really tender. You may need to shake it a few times.

Then eat it.

Simples, straight forwards. Have a go.

[zazen999]

Sounds very yummy. When you say 'leave to pickle and preserve' do you mean half an hour, a day or a year? Just so as I know!

[horticultural_hobbit]

See, I couldn't tell you. As how long is based upon punjabi time which is like how long is a piece of string but delayed three hours. The rule of thumb, is to leave until the lemons are soft and squidgy. Almost vulcanised and can be eaten whole.