In A Pickle... South African Lemon Pickles

South African Lemon Pickles

Found on VickisCanningWorld

10 lemons, rough-skinned (the thick-skinned, old-fashioned kind of lemon) 

1 cup dark brown sugar, like muscovado 

2 cups apple cider vinegar 

1/2 cup water 

2 teaspoons ground turmeric 

1 tablespoon curry powder, mild, flavourful (use Cape Malay, or use a good masala) 

1 tablespoon mustard seeds (pref. yellow) 

2 teaspoons sea salt 

Directions: 

Halve the lemons, then slice into thin slices. Remove pips. Put the rest of the ingredients in a fairly big pot with a thick bottom, stir well, and bring to boiling. Boil for about 12 minutes, then add the lemon slices. Stir well once and pull from heat. With a slotted spoon, ladle the lemon pieces into the jars, the fill up with the liquid, to cover the lemon slices in jars. Process in a hot water bath for 15 minutes