As part of Kitchn’s celebration of all things California, we asked 19 cooks from various disciplines — chefs, photographers, writers — to see what dish they think best embodies California home cooking in 2019. See all the recipes here.
Ingredients
2 pounds lemons, quartered and seeded
1/4 cup fresh lemon juice
2/3 cup fine sea salt
2 tablespoons plus 1 teaspoon black peppercorns
1/4 cup red pepper flakes
1 tablespoon plus 2 teaspoons fenugreek seeds
1 tablespoon cumin seeds
4 1/2 cups extra-virgin olive oil
Instructions
Combine the lemons, lemon juice, and salt in a clean 3-quart canning jar with a tight-fitting lid. Seal and shake to combine. Let sit for 30 minutes.
Combine the peppercorns, red pepper flakes, fenugreek seeds, and cumin seeds in a mortar and crush lightly with a pestle to crack the spices. Transfer the spice mix to the jar, and add the olive oil. Seal and shake a few times.
Put the jar in a cool, dark place and shake once a day for 1 week before serving. It should resemble the texture of lemon preserves made with salt. The white pith will no longer be white as the salt, oil, and acid will penetrate and make it translucent, but the skin will stay yellow. It will become tender enough that it will fall apart easily when a knife or spoon presses against it.
Store in a cool, dark place at room temperature for up to 1 month. Or store the pickle in the refrigerator for up to 2 months. Let the cold pickle sit at room temperature for about 30 minutes to warm before using.
