Pickled Lemons Recipe - Cooking Index
Pickled Lemons Recipe - Cooking Index
| 4 | Thin-skinned lemons - scrubbed and quartered | |
| 1/4 cup | 59ml | Kosher salt |
| 8 | Lemons - juice of, to 9 |
In a 1-quart wide-mouth jar, combine the lemons and the salt. Add the lemon juice to cover the lemons by 1/2 inch.
Cover and store at room temperature, shaking the jar twice a week, for two to three weeks. The lemons are ready when the rind is soft. Discard any skin that might develop on the surface of the jar.
If you wish to speed up the pickling process, gently heat the quartered lemons before packing them in lemon juice and salt. To heat, arrange the lemon wedges in a single layer in a microwave-safe dish.
Cover with plastic wrap and microwave on high for 30 seconds or until the lemons are warm to the touch. Proceed as directed above. The lemons will be ready in four to five days.
Source:
Cole Publishing Group Recipe Collection
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