For more than a century, the Meyer lemon was known mostly for its looks. In its native China, it was primarily a decorative houseplant. It considered to be a cross between a true lemon and a mandarin orange. The fruit is very tender, extremely juicy, and its peel is much thinner than a regular lemon. The higher sugar content lends to the unique, rich flavor.
Meyer Lemons are entirely edible, skin and all, which has a lovely, perfume a long with its expected acidity. The fruit itself is a lot less tart than a regular lemon
I've heard so much about Meyer lemons in food blog land but tasted them for the first time when I found them being sold in Costco. I have to say, I can see what the hype is about- this lemon has a remarkable taste, very aromatic and lemony without the harshness. I made this pickle first time in my life, it came out very well. I gave to my friends, they also liked it. Try this and give me your feedback.
Meyer Lemons 12 no
Sea salt ¼ cup Or to taste
Powdered Jaggery / Brown sugar 3 tbsp.
Red chili powder (rich colored) 1/ 4 cup
Ginger ½ ‘’ length
Lemon juice 3 Tbsp.
Mustard seeds 1 Tsp.
Dry fried and powdered fenugreek 1 tbsp.
Asafetida ½ Tsp.
Large glass jar 1 no
- Wash and chop the lemons with the full peels into small pieces, discarding seeds, but catching all the juice. Add salt and turmeric powder in it and keep aside for one day.
- Peel the ginger, cut it into very small pieces.
- Heat oil in a pan, add mustard seeds. When mustard seed start crackling ginger , hing, red chili powder. Switch off the stove.
- Add to the lemon pieces . Add lemon juice , jaggery powder or brown sugar in it. Mix well .
- Let it cook on low flame for 5 minutes.
- Take off the heat, cool and save in a bottle.