You are here

Sour Hot Lemon Pickles

the.instructor's picture
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (20 votes)