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Instructions |
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Sterilize canning jar with boiling water.
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While jar is being sterilized, slice each lemon
from one end to within 1/2 inch of other end
lengthwise, being careful not to cut all the way
through. Turn lemon 90 degrees and repeat.
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Open lemon so that there are wide openings
surrounding and pack inside with kosher salt. Pack
into jar tightly and repeat with remaining lemons.
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Add equal amounts lemon juice and water to fill
jar and add pickling salt. Close jar tightly.
Set jar in dark, cool space to pickle for a
minimum of 3 weeks. Three times per week, invert
jar so that juices redistribute.
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Serving
Suggestions |
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Rinse lemons with water and use in savory tagines or blended with olives as a condiment
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Originally Submitted
1/28/2016
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