Pickled lemon – the ideal combination

Did you know that making your own pickled lemon is not a big deal at all? Did you know also that you do not necessarily have to store it in a sterilized jar and keep it in a dark cool place for a month turning it every other day?

It is really very simple and you can prepare as much as you need and eat it the very moment. What’s even better, it combines with just about anything you want it to!

I prepared it the other day and combined it with grated fried pumpkin and basmati rice, delicious! Today I thought the combination of fava beans, quinoa and pickled lemon would be a good one, I was right!

So here is what you do:

You slice three lemons into small pieces, discard the seeds. Deseed a large red chili pepper (I took two) and cut them in thin slices. Heat some olive oil in a medium pan, when the oil is warm add a full teaspoon of cumin seed and a full teaspoon of mustard seed. When they start to pop add a few curry leaves ( I did not, I have big trouble in getting them, every time when I am at the Asian supermarket they seem to be out of curry leaves. Apparently they are popular but scarce). Then add the lemon and chili pepper, three teaspoons of sugar (I used coconut palm sugar) and a pinch of sea salt. Boil for 10 minutes or until the lemon get sticky. Let cool for a bit.

Fava beans with quinoa and pickled lemon

Fried grated pumpkin with basmati rice and pickled lemon