Lemon Pickle I
This vegan builds turmeric powder and fenugreek seeds into a satisfying meal you can have ready in about 65 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Mustard
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Wash and thoroughly dry the lemons, making sure no moisture remains so the pickle keeps well, then cut six of them into small wedges or pieces and remove any visible seeds.
- Squeeze the juice from the remaining two lemons and set it aside to add later.
- Toss the lemon pieces in a clean dry bowl with the salt and turmeric, then transfer to a sterilized glass jar, cover loosely, and leave in a sunny spot for 3 to 4 days, shaking daily, until the rinds soften.
- Toast the fenugreek seeds in a dry pan over low heat until just fragrant, then grind them to a coarse powder.
- Heat the oil in a small pan until shimmering, add the mustard seeds and let them crackle, then turn off the heat and stir in the chilli powder and ground fenugreek so they bloom without burning.
- Pour the warm spiced oil over the softened lemons, add the reserved lemon juice and the sugar, and mix thoroughly to coat every piece.
- Pack the pickle back into the sterilized jar, press down so the lemons are submerged in oil and juice, and let it mature for at least a week before serving alongside rice or flatbreads.
You'll use: Pan · Large pot
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Lemon Pickle I take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Lemon Pickle I vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Lemon Pickle I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Lemon Pickle.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.