Lemons Limes With Vinegar Salt Brine Recipes

LEMONS & LIMES WITH VINEGAR & SALT BRINE

Steps:

• Also will need 1 glass jar, gallon size, with lid.
• Hit the lemons and limes on all sides of the counter top, bruising them but not breaking the skin. Set aside.
• In saucepan heat the vinegar and salt, stir until dissolved, cool slightly.
• On a cutting board with raised edges, slice each fruit into wedges, limes 4 wedges, lemons could be up to 6 wedges. Remove seeds.
• Place in the jar with the bay leaves. Add the heated liquid.
• Stir around with a large wooden spoon.
• Add more white vinegar to cover.
• Place a piece of waxed paper over the jar.
• and then screw on the lid. The waxed paper will be between the lid and the jar.
• Sit on the counter top for about a day,.
• then refrigerate. Use after 3 days.
• Cooking time is only heating the salt and vinegar.

LEMONS PRESERVED IN BRINE

Steps:

• This is the same procedure as on the preceding page, but instead of adding lemon juice, cover the lemons with brine made by adding 2 tablespoons of salt to warm (boiled) water. Lemons prepared this way take longer to mature. Some people pour a little oil on top as a protective film.

PRESERVED LEMONS

Steps:

• Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
• Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
• Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
• To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.