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Makes 5 lemons
30 minutes or fewer
1. Stand each lemon on end and slice vertically into 4 wedges, but leave base of lemon uncut. Fill each lemon with 1 Tbs. salt, and place in 1-qt. glass jar with lid.
2. Cover lemons with 2 cups boiling water. Add remaining salt, lemon juice, cardamom pods, bay leaf, and chiles.
3. Seal jar tightly, shake to mix, and store 3 days to 1 month before using.
October 2008Log in to create and edit shopping lists.
at a glance
I reckon (without having yet tried this recipe), but you rinse the lemons of the brine after the 'curing period is over. They would already infused with the flavours. I do the same with other salted preserves, as I do need little salt, also. And I love lemons, so...I am going to make them! I also rinse brined olives. I prefer my olives and sundried tomatoes cured in oil. Cucumber pickled also need a water-based brine, but I love many of them...ramble ramble.
Elessar Tetramariner - 2009-12-08 12:51:37