Best Lemon Pickle Jamie Olivers Recipes

LEMON PICKLE - JAMIE OLIVER'S

Steps:

• Wash and deseed the lemons and cut into bite size pieces, leaving the skin on.
• Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal.
• Lower the heat and cook until brown, then add the vinegar.
• Cook until the dal is soft - test one as they will be really hard if not cooked through.
• Stir in the lemon, cook for a bit and then remove from the heat and allow to cool.
• This can be stored in the fridge for a few days if you wish.

EASY HOMEMADE PICKLE

Steps:

• Cut or slice up the veg into fine or chunky pieces, depending on what you're looking for. I quite like purposely cutting each veg differently - some diced, some into erratic chunks, some sliced delicately and some more thickly.
• Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
• Keep in the fridge for up to 8 weeks, or you can absolutely use it right away - it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.

AMAZING PICKLED AND MARINATED VEGETABLES

Steps:

• Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.
• Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic.
• Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house!
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LEMON PICKLE

Steps:

• Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;