Pickled Lemons--The Platinum Recipes Collection

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Pickled Lemons

1 Servings
1 text file

Scrub lemons well and slice them. Sprinkle the slices generously with salt and leave for at least 24 hours on a large plate set at an angle or in a collander. They will become soft and limp, and lose their bitterness. Arrange the slices in layers in a glass jar,
sprinkling a little paprika between each layer." (Note, as paprika is late-period at best, you might want to experiment with other spices - coriander, cinnamon, etc.) Cover with corn or nut oil. Sometimes olive oil is used, but its taste is rather strong and may slightly overpower the lemons. Close the jar tightly. After about 3 weeks, the lemons will be ready to eat - soft, yellow, and a beautiful orange color.

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