MEETHA NIMBOO ACHAAR (lemon pickle, about 6 cups)

6 large (2 pounds) lemons

½ cup kosher salt

2 tablespoons cumin seeds, crushed

2 tablespoons black peppercorns, crushed

1 teaspoon ajowan seeds or 1 teaspoon dried thyme

1 cup fresh lemon juice (from 4 to 5 juicy lemons)

3-1/2 cups sugar

20 dried whole hot red chili pods

¾ cup (4 ounces) California pitted dates, sliced into julienne strips

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1. Cut lemons into eighths or 1/8 inch thick slices. Carefully remove seeds and discard.  Put lemons into a 3-quart microwave-safe casserole.  Add salt, cumin, pepper and ajowan, toss well and cover with lid.  Cook at 100% power in a 650 to 700 watt carousel oven for 4 minutes (or until lemon looks slightly limp and turns dull yellow).

2. Remove from oven, transfer lemon slices with a slotted spoon to a bowl and reserve. Add lemon juice and sugar to the casserole and mix well.  Cook, uncovered, at 100% power for 20 minutes (or until the solution turns thick and syrupy – watch carefully, mixture has tendency to boil over and make a mess of your oven).  Remove from the oven.

3. Add lemon slices and their accumulated juices, pepper pods and dates and mix well. Cook, uncovered, at 100% power for 4 minutes (or until contents are bubbling hot).  Remove from oven.  Spoon lemon slices into sterilized jars.  When completely cool, cover with the lid.

4. The pickle will keep well, stored in a covered container, for a year at room temperature.

 

from Julie Sahni, The Moghul Microwave