preserves. The top shelf of the fridge and sometimes the window sills are crowded with lemon pickles in various stages of fermentation and preservation.
So I was kind of excited to see another type of lemon preserve over at the blog Twenty Two Pleasant. [It's a lovely blog with some of the best photography I've seen in a blog. It'd be worth your while to click around and look at her gorgeous pics.]
Twenty Two Pleasant made Lemon Honey Tea Concentrate after she saw it here and it was so beautiful and sounded so good that I had to try it, too. All you do is slice up lemons, put them in a jar and pour honey over them. If you like ginger as much as I do, you can add some thin slices of
ginger to the mix, too.
After a time, the honey and lemons meld into a jam-like consistency which you can use as a lemon tea concentrate by putting a spoonful in a mug and then pouring hot water over it. Easy squeezy.
Generally, lemon pickles take a few weeks to do their thing, so start now and be patient. By the time cold weather hits, it'll be ready to dip into. Honey is anti-bacterial and that combined with the high acidity in the lemons makes this an almost fool-proof preserve. As the lemons do their thing, they'll start to float. That's normal.
You can bet that I'll have a few jars of this stuff around all winter long. Mmmmm.