MRS. SURA’S LEMON + RED CHILE PICKLE
A tongue-tickler of a pickle: it’s fresh, bright, zesty, and hot. The ajwain seeds add a distinct flavor, not dissimilar to thyme. I am partial to using this pickle to liven up sandwiches and simple subjis with its salty and sour heat. It takes a couple of days to make and then will keep for 2 months in the fridge. Makes a medium jar (around 16 ounces) 4 lemons (11 ounces net lemon flesh) 4 ounces cayenne pepper or slim red chiles 1 teaspoon ground turmeric 1 teaspoon ajwain or carom seeds 3½ teaspoons salt First you’ll need to peel your lemons. Take a small paring knife, cut off both ends of each lemon, and sit it upright. Gently wedge the knife between the skin and the flesh of the lemon and cut down into the pith, following the lemon’s natural curve. Continue all the way around, then gently cut or peel away the pith until you’re left with the lemon flesh. Cut the flesh into quarters, then slice each quarter into thin pieces (you can take out the seeds if you wish). Then chop the chiles ver…
