History of the Lemon Pickle:
Lemon pickle has been a popular condiment in South India for centuries. In fact, it is considered to be one of the oldest preserved foods in history. The pickle was developed as a way to preserve the flavor and nutrients of lemons when they were out of season. Traditionally, it was made by sun-drying the lemons and then preserving them in oil and spices.
Tips and Tricks for Lemon Pickle Recipe:
One of the key things to remember when making lemon pickle is to use fresh lemons. They should be firm and without any blemishes. Additionally, it is important to use a non-reactive container like glass or ceramic, to prevent any chemical reactions with the acidic lemon juice.
It is also recommended to use good quality gingelly oil, which is made from sesame seeds, for a more authentic flavor. The spices can be adjusted according to taste and preference, with some people preferring a spicier pickle and others a milder one.
Lastly, the jar of pickle should be left to mature for at least a week before consuming, to allow the flavors to develop fully.
Tips for presenting the dish:
Lemon pickle can be served alongside a variety of dishes such as curd rice, biryani or even toast. To make the presentation more appealing, the pickle can be spooned into a small glass or ceramic jar and topped with a sprig of fresh herbs like coriander or parsley. This not only adds color and freshness to the dish but also enhances the flavors of the pickle.