Pickled lemons

1 pint

Ingredients

Quantity Ingredient
3 Lemons
½ cup Kosher salt
½ cup (to 1 cup) lemon juice
Extra-virgin olive oil (opt)

Directions

Scrub the lemons and dry well. Cut each lemon into 8 wedges and each wedge in half. Remove any seeds. Place the lemons in a bowl with the salt and mix well. Transfer the lemon mixture to a clean glass jar with a glass or plastic-coated lid. Add lemon juice to cover.

Seal the jar and let the lemons pickle at room temperature for at least 5 days, shaking the jar from time to time to mix the juices.

For extra flavor, stir in a tbs or two of olive oil. Store in the refrigerator.

Great for enlivening seafood, pasta, or grain dished. Pickled lemons will keep almost indefinitely, and a little goes a long way. A tiny spoonful of the juice makes a wonderful addition to salad dressing.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 189 Submitted By DIANE LAZARUS On 10-26-95

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