Title: Hot Pickled Lemons
Categories: Condiment Pickle
Yield: 4 Servings

		Amount Measure
		Method --------
		Ingredient -- Preparation
8		Lemons
2	c	Water
1/2	c	Kosher Salt
1/2	c	Lemon Juice
1/2		(To 1)
		Seeded And Chopped
		Scotch Bonnet Pepper --

Cut each lemon lengthwise into 4 wedges. In a 1-quart saucepan bring 2 cups of water to a boil. Reduce heat to a simmer and drop in the lemons. Simmer for 4 mins, until lemons are softened, and drain. Combine the salt and lemon juice, and pour into a sterilized 1-pint jar. Add the lemons and pepper, and seal tightly. Let stand for at least 7 days, at room temperature, shaking the jar each day to redistribute the salt mixture. Rinse lemons before using. Refrigerate after opening. Will keep for 1 month after opening. Makes 32 slices.

Recipe By : Down-Home Wholesome - ISBN 0-525-93909-1 Serving Size : 1

From: Dan Klepach Date: 03-15-96

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