PICKLED LEMONS
1 kg of lemons (I cannot tell you how many lemons exactly – the size of the lemons will determine the weight).
100 g salt
500 g sugar
5 whole cardamom pods
6 whole star anise
3 ml ground cumin
2,5 ml cloves
3 ml cinnamon
50 ml grated fresh ginger
15 ml crushed dried chillies
Soak the lemons in cold water overnight. Drain and snip off the end parts. Slice the lemons thinly. Sprinkle with salt and leave overnight or for another 12 hours. Place the sugar, cardamom pods, anise, cumin, cloves and cinnamon in a pot. Drain off the liquid from the lemon slices and add this to the sugar and spice mixture. Heat slowly until the sugar has dissolved, then boil for 2 minutes. Cool. Add the lemon slices, grated ginger and chillies.
Stir through. Layer into sterilised jars and cover completely with the syrup, seal well. Ready to use after 4-5 weeks
Photo: Rina Kleinhans
