South African Lemon Pickle

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This versatile pickle is great with cold meats or cheeses, and is really nice to serve with a cheese board. It originally came from our s a herb guru, margaret roberts, who adores lemon for its many uses and medicinal value. The pickle is very good with smoked meats or, finely chopped, as a garnish for oily fish like mackerel, tuna or salmon. As soon as i have enough thick-skinned lemons again, i'll make this again and post a photo!!

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Steps

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You need clean bottling jars for this.

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You need about 5 - 6 1-cup jars or 3 larger ones.

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Put into a cold oven , then heat oven 325 deg c / 160 deg f and leave until needed.

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Halve the lemons , then slice into thin slices.

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Remove pips.

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Put the rest of the ingredients in a fairly big pot with a thick bottom , stir well , and bring to boiling.

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Boil for about 12 minutes , then add the lemon slices.

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Stir well once and pull from heat.

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Carefully take your sterilised bottles from the oven.

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With a slotted spoon , ladle the lemon pieces into the jars , the fill up with the liquid , to cover the lemon slices.

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Very carefully , using oven gloves , wipe spills off the bottle necks with a damp cloth.

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Seal bottles with their tops.

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Cool , wipe completely clean , label , and leave for 2 weeks before using.

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Ingredients

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lemons, dark brown sugar, apple cider vinegar, water, ground turmeric, curry powder, mustard seeds, sea salt