Spicy Lemon Pickle


Spicy Lemon Pickle

My Meyer lemon tree gave me a load of great lemons this year and this spicy lemon pickle recipe helped me use them up. These lemons turned into a tart briney pickle that got raves from everyone.
Prep Time 30 minutes
Cook Time 10 minutes
Resting time 14 days


  • 10 tbsp. Meyer lemons quartered, seeded and sliced 1/4" thick
  • 1/4 cup kosher salt
  • 1 tsp. ground turmeric
  • 1/2 cup vegetable oil
  • 1/2 tsp. brown mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. fenugreek seeds
  • 12 small Thai chiles, halved or 6 Serranos,
  • 8 cloves garlic, thinly sliced
  • 1 tbsp. 2" piece ginger, peeled and thinly sliced
  • 1/2 cup white vinegar
  • 1/4 cup granulated white sugar
  • 1 tbsp. red chile powder or cayenne


  • In a large bowl, rub lemons with salt and turmeric, pack into a sterilized 1-qt. glass jar. Cover with lid and place on your counter or near a window with direct sunlight. Let sit 1 week, shaking jar daily to disperse brine.
  • After 1 week, heat oil in a 10"skillet over medium-high heat; cook mustard, cumin and fenugreek seeds until they pop, 1-2 minutes.
  • Add chiles, garlic and ginger; cook until golden, 4-6 minutes. Stir in vinegar, sugar, and chile powder.
  • Pour over lemons; reseal lid, shake to combine and chill 1 week to infuse flavors. Enjoy.

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