When I discovered
The Joy of Pickling, I found some recipes for pickled lemons. I tried three of them for the exotic fun of it and to our surprise, we found that we actually use and like them enough to make more when we run out.
So far, we've gotten the most use out of the plain ones. We eat them in pasta especially - a lovely zesty tang in rosemary sauce or scampi. Mmmm.
It's easier than you think to make them. Once you try them, you'll be hooked. We're making them 2 pints at a time now.
Lemon Pickles
- 1 pint jar
- 2 organic lemons
- 2 tsp salt
- extra lemon juice
Wash the lemons, cut off the ends, and slice the rest of the lemon into rounds. Put a slice in the jar and sprinkle it with a bit of the salt. Repeat until all the slices are in the jar. Use all of the salt. You can press the slices down to make them fit. Put a lid on the jar and let it sit overnight to draw out the juices. The next day, add lemon juice to fill up the jar and then sprinkle a bit more salt on the very top slice.
Let them sit on the counter for 3-4 weeks, until the peel completely changes texture - it will look darker. At that point you can refridgerate them.
You'll find that they're a fun and interesting snack - surprising and delicious.
