Spicy lemon pickle (recipe)

Spicy lemon pickle (recipe)
Name	Spicy lemon pickle
Ingredients	Lemons • Water • Salt • Black mustard seeds • Yellow mustard seeds • Asafoetida powder • Fenugreek seeds
Cooktime (in hours)	0.5
Preptime (in hours)	0.2
Totaltime (in hours)	0.7
Keto friendliness	Keto friendly
Calories	3.1
Fat	0.1
Protein	0.2
Carbohydrate	1
Fiber	0.4
Net carbohydrates	0.6
Sugar	0
Saturated fat	0
Cholesterol (mg)	0
Sodium	218.5
Servings	32
Yield	2 cups
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Spicy lemon pickle (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.

Recipe instructions

1. Heat lemon wedges, water and salt to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 12-15 minutes or until lemons are tender and water has almost evaporated; remove from heat. Stir in ground red pepper.
2. Heat oil and mustard seeds in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add hot oil mixture and remaining ingredients to lemons; mix well.
3. Cool pickle 20-30 minutes. Tightly cover and store in refrigerator for up to 2 weeks.
4. DRY-ROASTING FENUGREEK SEEDS: Heat heavy 6-inch skillet over medium heat about 2 minutes. (Hold hand, palm down, about 4 inches above bottom of skillet. It should feel warm. Add seeds to skillet and cook 30-60 seconds, stirring constantly, until seeds turn reddish brown and have an almost nutty, slightly bitter aroma. If grinding seeds, which you are in this recipe, let cool 1 to 2 minutes, then grind in a spice grinder or with a mortar and pestle.
   
   Food tags
   Sauces, Lemon, Citrus, Fruit, Asian, Indian, Vegan, Spicy,, For Large Groups, Stove Top

Spicy lemon pickle (recipe) details:

Time:
Prep Time in Hours and Mins:42M

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