Cut the lemons in half lengthwise and then cut each half lengthwise into 6 to 8 wedges. Save any juices you get from cutting the lemons; set aside.

Let the lemon and jaggery mixture sit for 30 minutes. Heat the mixture over very low heat for 5-7 minutes or until the jaggery melts and the mixture begins to boil slightly. Don't cook the mixture.

Although each of the guests at my 24-person dinner would bring a dish, there were dozens of little things my husband and I still needed, from pickles to cranberries. We needed lots of cranberries.

If you didn't grow up on a coast, where seafood is always ripe for the picking, tartar sauce may be something of a mystery to ...

Quick Dill Pickle Relish. We had to have one recipe using cucumbers, ... salt and lemon (rind and all!) adds a punch of flavor. We’d use it on grilled chicken, fish and burgers, too.

Here're The Recipes For 5 Lemon-Based Pickles: Lemon Pickle-This is a classic 'nimbu ka achaar', which is made with spices like mustard, red chilli, methi, turmeric, hing etc. Click here for the ...

This simple recipe pairs seared scallops with fennel and lemon, which are made into a bright, crunchy, herby relish to garnish the buttery shellfish. Served on a bed of arugula, it's almost like a ...

Sweet pickle relish is pivotal to making my tuna salad, salmon salad, ... Based on relish recipe from "Blue Ribbon Canning: Award-Winning Recipes" by Linda J. Amendt. 0 Article Comments.