Pickled Lemons Recipe
Yield: 1 pintRecipe by luhu.jp
Ingredients:
3: Lemons,
1/2 cup: , (to 1 cup) lemon juice
1/2 cup: Kosher salt,
Extra-virgin olive oil, opt
Directions:
Scrub the lemons and dry well. Cut each lemon into 8 wedges and each
wedge in half. Remove any seeds. Place the lemons in a bowl with the
salt and mix well. Transfer the lemon mixture to a clean glass jar
with a glass or plastic-coated lid. Add lemon juice to cover.
Seal the jar and let the lemons pickle at room temperature for at
least 5 days, shaking the jar from time to time to mix the juices.
For extra flavor, stir in a tbs or two of olive oil. Store in the
refrigerator.
Great for enlivening seafood, pasta, or grain dished. Pickled lemons
will keep almost indefinitely, and a little goes a long way. A tiny
spoonful of the juice makes a wonderful addition to salad dressing.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
189 Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp
wedge in half. Remove any seeds. Place the lemons in a bowl with the
salt and mix well. Transfer the lemon mixture to a clean glass jar
with a glass or plastic-coated lid. Add lemon juice to cover.
Seal the jar and let the lemons pickle at room temperature for at
least 5 days, shaking the jar from time to time to mix the juices.
For extra flavor, stir in a tbs or two of olive oil. Store in the
refrigerator.
Great for enlivening seafood, pasta, or grain dished. Pickled lemons
will keep almost indefinitely, and a little goes a long way. A tiny
spoonful of the juice makes a wonderful addition to salad dressing.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
189 Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp