Lemon pickle in a jiffy

A friend recently mentioned lemon pickle, the sort our mothers and aunts made and impossible to buy in shops. I put this together relying on a memory of the taste and ingredients – sure I have missed something but it tastes pretty close to how I remember it and was so easy will be buying more lemons soon!  I used just one lemon as I wasn’t sure how it would go and had half of it with my rice and spinach later!!  What a delicious way to eat lemons and ginger…sooo good for you too. Please remember that recipes are only a guide so do adjust for taste and use your creative initiative – that’s what it’s all about, have fun!

NOTE! I made this pickle again and this time didn’t bother cooking the lemons – simpler if you are prepared to leave it for a few days before digging in.  Just boil the vinegar and water, then add sugar and dissolve on low heat. Place all ingredients in the jars and pour hot vinegar over it – easy eh!  Oh btw, this time I used 6 lemons, 3 cups of vinegar, one cup water and 3 tablespoons brown sugar – perfect.


2 lemons unwaxed (sliced thinly)
1 cup cider vinegar, I used Braggs raw unfiltered  (enough to just cover the lemons)
¼ cup water
1½ tablespoon brown sugar (adjust according to taste)
1 teaspoon kalonji (Nigella seeds)
1 teaspoon fennel seeds
¼ teaspoon turmeric
¼ teaspoon coarse ground chillies
¼ teaspoon sea salt
2 inch piece of thinly sliced fresh ginger
Few green chillies (optional)


  1. Place the thinly sliced lemons in a stainless steel saucepan with the vinegar and water
  2. Bring to boil and simmer for 5-6 minutes on very low heat
  3. Add sugar and let it dissolve on low stirring all the time
  4. Remove from heat and add Nigella seeds, fennel seeds, turmeric, ground chillies and salt
  5. Place green chillies and ginger in a jar
  6. Pour the lemon and vinegar into the jar – cool and cover

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