The recipe for Tracklements’ luscious lemon pickle
For over a decade now, Tried and Supplied founder, Domini Hogg, has been an avid fan of a particular chicken and avocado mixed with lemon pickle.
The recipe originally came from the Tracklements website. It could be achieved in a trice using Tracklements’ lemon pickle. Then disaster struck, and the company stopped making it. Nothing daunted though, I contacted Tracklements, and a wonderful lady in the customer service department there gave me the recipe, having scaled it down from the original cooking batches!
The pickle is easy to make, and you can make several jars at once and give the rest as presents. If the pickle sets a bit too hard you can loosen it by heating gently in the microwave, or by adding a little extra lemon juice.
You can use this pickle in all sorts of situations, but for how to make the chicken and avocado salad, follow this link.
Tracklements’ luscious lemon pickle
- 1 kg/2 lb 3 oz fresh lemons cut into quarters
- ⅓ cup/2 oz/60g salt
- 1¼ cups/300 ml cider vinegar
- 2¾ cups/500g sultanas
- 3¾ cups/750g sugar
- 2 generous tbsp/30g fresh chopped ginger* (link to larder)
- 2 mean tbsp/25g fresh chopped garlic (about six cloves)
- 1 mean tbsp fresh grated horseradish* same link
- 2 mean tbsp/25g yellow mustard seeds
- 2 mean tbsp/25g fresh chopped red chilli (probably one would be enough)
- Mix the lemons with the salt and leave for 24 hours.
- Dice the lemons.
- Put the sugar and seven tbsp of vinegar in a medium saucepan and heat.
- Separately blend the sultanas, the horseradish, and the rest of the vinegar.
- Add the blended mix and the lemons to the saucepan, continue to heat.
- Add the ginger, garlic, chilli and mustard seeds.
- Bring all to the boil.
- Simmer until happy (about two hours) with the colour and consistency.