Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 larges | Lemons |
| 6 \N | Green onions with tops |
| ½ cup | Green pepper, seeded |
| ¼ cup | Parsley sprigs |
| 1 cup | Celery, chopped |
| ½ teaspoon | Dry mustard |
| ¼ teaspoon | Ground cardamom |
| 1 teaspoon | Salt |
| 1 small | Hot red pepper |
| 1 tablespoon | Sugar |
Grate lemons, save the grated peel. Cut away remaining yellow and white. Put lemons, onions, pepper and parsley spring through coarse blade of chopper. Stir in grated peel. Add celery, mustard, cardamom, salt, chopped red pepper, sugar. Cover and rerfrigerate over night.