Sugar Pickled Lemon Recipe

As a lover of all things zesty and slightly unconventional, I’m thrilled to share my latest culinary experiment: sugar pickled lemons with an exotic twist of spices that will have your taste buds dancing with delight!

I love how Pickled Sugar Lemon takes the combination of sour lemons and granulated sugar and adds to it a pinch of ground fennel and cardamom to achieve a playful and delightful balance of flavors. The turmeric and hint of chili powder add warmth and depth, and hunger-inducing vibrant color.

This is a condiment that is rich in vitamin C and antioxidants.

Ingredients

• Lemons: Packed with vitamin C, adds a zesty, sour flavor.
• Granulated Sugar: Provides sweetness, balancing the tartness of lemons.
• Sea Salt: Enhances flavor, helps in the pickling process.
• Turmeric: Rich in antioxidants, adds color and earthy flavor.
• Fennel Seeds: Offers a sweet, aromatic essence, aids digestion.

Ingredient Quantities

• 4 medium lemons, thinly sliced
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground fennel seeds
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon chili powder (optional for a hint of heat)

How to Make this

1. Start by washing the lemons thoroughly to remove any wax or residues. Dry them with a clean towel.

2. Lemon should be sliced very thinly, so that it can be cut into rounds. While using a mandoline would ensure even slices, a very sharp knife is also capable of doing this. If you use a knife, use a gentle sawing motion. A serrated knife would not be very useful for this task, and a knifeless approach (using a kitchen grater or food processor) will definitely not ensure even slices. Use only very fresh lemons. If a lemon seems dry and hard, it will definitely not slice well.

3. In a small saucepan, mix the sugar and water together. Heat this mixture very gently over medium heat, and stir in the same manner as a chef would when performing the hermanos technique: until the sugar is completely dissolved.

4. When the sugar is no longer visible, take the pot off the burner and allow the syrup to sit for a few moments. Let it cool to a temperature where it is safe to handle. It should be warm, but not too hot.

5. Mix in the sea salt, ground turmeric, ground fennel seeds, ground cardamom, and chili powder (if using), into the cooled syrup. Ensure all spices are mixed evenly.

6. Put the sterile lemon slices in a clean, hermetically sealed jar or an airtight container.

7. Submerge the lemon slices in the spiced sugar syrup; pour it over all the slices. They should all be completely covered.

8. Tightly seal the jar or container and shake gently until the syrup is evenly distributed.

9. Keep the jar in the refrigerator for at least 24 hours or as much as several days, permitting the tastes to blend and the lemons to become pickled.

10. After the optimum pickling time is over, savor your sugar pickled lemons as a tongue-tingling sweet-and-sour addition to meals or as a lively condiment. Keep any unfocused auras in the fridge.

Equipment Needed

1. Clean towel
2. Mandoline or sharp knife
3. Cutting board
4. Small saucepan
5. Stirring spoon
6. Measuring spoons and cups
7. Airtight jar or container

FAQ

• Can I use Meyer lemons instead of regular lemons?Correct—Meyer lemons can be used for a flavor that is sweeter and more floral.
• How long will the sugar pickled lemons last?For up to one month, the pickled lemons can remain in a sealed container in the refrigerator.
• Is the chili powder necessary?Chili powder is not required and adds only a hint of heat if you want it.
• Can I use a substitute for granulated sugar?Indeed, there are substitutes, such as honey or maple syrup, that can serve. Still, using them will change the essence of the dish.
• What can I use these pickled lemons for?A condiment or topping for grilled meats, salads, or dressings is where they excel.
• What is the purpose of turmeric in the recipe?The pickled lemons have an earthy, warm flavor and a brilliant color because of turmeric.
• How long should the lemons be pickled before using?To achieve optimal flavor, allow the lemons to undergo the pickling process for a minimum duration of 24 hours prior to their application.

Sugar Pickled Lemon Recipe Substitutions and Variations

Citrus fruits: Use another citrus fruit such as limes for a different flavor.
Sugar that has been granulated: as a natural sweetening substitute, use honey or agave syrup.
Sea salt can be replaced with kosher salt or Himalayan pink salt.
Turmeric powder: For even more vibrancy, use freshly ground turmeric or ginger.
Ground cardamom. Substitute with ground cinnamon or nutmeg for a different spice profile.

Pro Tips

1. Enhance Flavor Infusion Occasionally shake the jar gently while the lemons are pickling in the refrigerator. This helps to ensure that the syrup and spices are evenly distributed, allowing the flavors to infuse more thoroughly.

2. Choose the Right Lemons For the best flavor and texture, use organically grown lemons if possible to avoid any wax coating or pesticides. Organic lemons are often juicier, which enhances the pickling process.

3. Adjust Sweetness and Spice Levels Tailor the sweetness and spice to your preference. If you prefer a less sweet version, reduce the sugar to 3/4 cup. Similarly, feel free to adjust the chili powder quantity to control the heat level.

4. Double Check for Airtight Seal Ensure the jar or container is sealed perfectly airtight. This not only prevents contamination but also helps preserve the flavor intensity and freshness for a longer time.

5. Patience is Key Allow the lemons to pickle for at least 48 hours if possible. Extended pickling intensifies the flavors, providing a deeper, more complex taste profile that enhances any dish they accompany.