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Sweet Indian Lemon Pickles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4562
Energy (kCal)2542.824
Carbohydrates (g)633.2879
Total fats (g)2.4433
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the lemons in cold water and dry thoroughly. | 2. Quarter 6 of the lemons from the top almost all the way through to the. | 3. bottom, leaving about 1/2 inch so they'll hold together. Squeeze the. | 4. juice from the other lemons. | 5. Mix the salt, cumin and black pepper in a small dish, and mix. | 6. thoroughly with the lemons, Stuff the lemons into a quart jar and. | 7. pour in the lemon juice. | 8. Cover with cheesecloth to prevent dirt from getting in the jar, and. | 9. let sit in the open for about 1 week. | 10. On the 7th day, pour the juices from the jar into an enamel or. | 11. stainless steel pan, add the sugar and cook over low heat, stirring,. | 12. until the sugar dissolves. Add the lemons and cook, stirring gently,. | 13. for 8 minutes or so. Stir in the raisins and peppers. Put the lemons. | 14. in a sterilized jar and seal with the lid. Let sit for a week or so. | 15. before eating. Use like you would any pickle, as an accompaniment. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon 9 11.5275 3.7047 0.4372 0.1192
    kosher salt 4 tablespoons - - - -
    cumin seed 1 1/2 tablespoons toasted ground 33.75 3.9816 1.6029 2.0043
    black pepper 1 tablespoon coarse ground 17.319000000000003 4.4126 0.7169 0.2249
    sugar 3 cups 2417.94 604.788 0.0 0.0
    raisin 2 tablespoons seedless 62.2875 16.401 0.6992 0.0949
    hot red chili pepper 8 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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