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Sour Hot Lemon Pickles

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  Mustard seeds 1 1⁄2 Tablespoon (Black Or White)
  Lemons 1 Pound (4 Or 5)
  Hot chili 1 , stemmed, seeded, and finely chopped (Such As Jalapeno)
  Salt 2 Tablespoon
  Cayenne 2 Teaspoon
  Salad oil 1⁄4 Cup (4 tbs)

Toast mustard seeds in a 6- to 8-inch frying pan over medium heat just until seeds begin to pop, 2 to 5 minutes, shaking pan frequently.
Set aside.
Trim ends off lemons.
Cut lemons in half crosswise, then cut each half into about 1-inch wedges; pluck out obvious seeds.
Place lemons in a nonmetallic 2 1/2- to 3-quart bowl; stir in chile (if used), salt, cayenne, oil, and mustard seeds.
Cover bowl with plastic wrap.
Microwave on HIGH (100%) until mixture is slightly thickened and lemons are easy to pierce, 16 to 20 minutes, stirring every 4 minutes.
Let cool.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 726 Calories from Fat 575

% Daily Value*

Total Fat 65 g100.7%

Saturated Fat 3.4 g17.1%

Trans Fat 1 g

Cholesterol 0 mg

Sodium 11645.9 mg485.2%

Total Carbohydrates 63 g21%

Dietary Fiber 27.5 g110%

Sugars 3.1 g

Protein 12 g24.9%

Vitamin A 88.6% Vitamin C 636.4%

Calcium 41.8% Iron 35.7%

*Based on a 2000 Calorie diet

Sour Hot Lemon Pickles Recipe