It’s been a week plus a few days since I clamped down the lid on the Nepalese lemon pickles, and they’re coming along nicely. When I opened them up today, there was some fizzing action, which tells me they’re fermenting, like old-fashioned dill pickles. You can see they’ve gotten really juicy, too.
I can tell they still need a little time, though. The liquidy stuff is tasting good—spicy and salty—but the peel on the lemons is still hard and chewy. Once they’ve finishing pickling, that should soften up.
A Sunset reader asks a good question: can you make these with regular (Eureka) lemons. No reason why it shouldn’t work. Let me know if you try it.