Salt Cured Lemons With Ginger Garlic And Mustard

Ingredients

• 8 lemons
• Salt (for layering)
• 2 lbs peeled garlic cloves
• 8 pods green India pepper
• 1.5 lbs ginger
• 1.25 lbs mustard seed
• 0.5 oz turmeric
• 3 oz mustard seed oil
• 1 gallon white wine vinegar

Method

1. 1 Cut lemons through the yellow rind only into eight parts without cutting all the way through.
2. 2 Layer lemons and salt in a deep pan, ensuring pieces do not touch; turn daily for 15-16 days.
3. 3 Remove lemons, lay flat in a pan, and dry in the sun or near a fire for one month.
4. 4 Split garlic cloves in half, slice ginger thinly, and reduce mustard seed to coarse crumbs.
5. 5 Pound turmeric fine and mix with garlic, pepper, ginger, mustard seed, turmeric, and mustard oil.
6. 6 Boil vinegar, let it cool to lukewarm, pour over lemons in a glazed jar, and seal tightly.
7. 7 Wait at least six months before consuming to allow flavors to develop.