Dana Treat – Treat Yourself

Pickled Lemons

Posted April 11, 2013


Quick Pickled Lemons
Jerusalem
Makes about 1½ quarts

½ red chile (DT: I used a green jalapeño because I had some on hand)
3 tbsp. freshly squeezed lemon juice
3 small-medium unwaxed lemons, halved lengthwise and sliced widthwise as thinly as possibly
3 tbsp. superfine sugar
1½ tsp. coarse sea salt
1 clove garlic, crushed
1 tsp. sweet paprika
¼ tsp. ground cumin
½ tsp. ground turmeric

Use a mortar and pestle to smash the chile with 1 teaspoon of the lemon juice; you want to get a rough looking paste.  Transfer this to a large bowl along with all the other ingredients.  Use your hands to mix everything together well so that all the flavors get massaged into the lemons.  Leave in a covered bowl overnight, then transfer to sterilized sealed jar the next day.  The lemons will keep in the refrigerator for up to 2 weeks.

 


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