Title: Lemon Pickle
Categories: Vegetable Pickle
Yield: 1 Servings

450	g	Lemons cut in wedges,
		Lengthwise
1/4	c	Salt (Pickling salt) or
		(Kosher salt)
5		Cloves garlic finely minced
5	tb	Crushed hot red pepper (pods
		And seeds)
675	ml	Salad oil

1. Salt the lemon wedges on all sides and pack into a quart jar. Cover the jar and let stand for 4-5 days at room temperature.

2. Add the garlic and pepper, mixing them through the lemons.

3. Heat the oil in a saucepan until very hot and pour it over lemons.

4. Cool, cover and let stand another 4 days at room temperature.

5. Pack into hot, sterilized jars.

Difficulty : very easy. Precision : approximate measurements.

Recipe By : Thomas Hague thomas.hague@canrem.uucp

previous

next