Ingredients for South African Lemon Pickle
- 1kg (approx. 6-7 large) thick-skinned lemons
- Dark Brown Sugar
- Apple Cider Vinegar
- Water
- Ground Turmeric
- Curry Powder
- 1 tsp mustard seeds
- Sea Salt
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How to Make South African Lemon Pickle
- Preheat oven to 325°F (160°C). Place clean, 1-cup jars (5-6) or larger jars (3) in the oven to sterilize while you prepare the pickle.
- Halve 1kg (approx. 6-7 large) thick-skinned lemons. Thinly slice the lemons and remove all pips.
- In a large, heavy-bottomed pot, combine the following ingredients: 500ml white vinegar, 500g sugar, 2 tbsp salt, 1 tsp turmeric, 1 tsp mustard seeds, 1 tsp coriander seeds, 1 tsp black peppercorns, 1 tsp whole cloves.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar and salt are fully dissolved.
- Reduce heat to medium-low, and simmer for 12 minutes. Add the lemon slices, stir once gently, and remove from heat.
- Carefully remove the sterilized jars from the oven using oven mitts. Using a slotted spoon, pack the lemon slices into the jars.
- Fill each jar with the hot pickling liquid, ensuring the lemons are completely submerged.
- Carefully wipe the jar rims with a damp cloth. Securely seal the jars with lids.
- Let the jars cool completely. Wipe clean, label, and store in a cool, dark place for at least 2 weeks before enjoying. The flavor will deepen with time!
- Enjoy your homemade South African Lemon Pickle!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
171g
Fat
0g
Carbs
22g
