Pickled Lemon Slices Recipes

QUICK PRESERVED LEMONS

Steps:

• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

PICKLED LEMON SLICES

Steps:

• Mix the lemon juice, pickling spices, salt and sugar in a pot.
• Bring to a boil, and let cook to about body temp.
• Add the lemon slices to a largish tupperware container, and pour the brine over them.
• Refrigerate one week.

LEMON PICKLE

Steps:

• Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;

PICKLED LEMONS

Steps:

• Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
• mix the water, salt and vinegar together and boil for 6 minutes.
• leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.

CUCUMBER PICKLES WITH LEMON

Steps:

• Cut a thin slice from the ends of each cucumber and cut into thick slices.
• You should have about 7 cups.
• Place in a non reactive container, sprinkle with salt and let stand for 3 hours; drain.
• Rinse twice and drain thoroughly.
• Combine vinegar, sugar, lemon juice, peppercorns and allspice in a large stainless steel or enamel saucepan and bring to a boil over high heat.
• Remove hot jars from canner.
• Place 1 slice lemon, 1 garlic clove and 1 bay leaf in each pint jar.
• Add cucumbers to boiling liquid and return just to a boil, stirring constantly.
• Remove from heat.
• Remove cucumbers from liquid with a slotted spoon and pack into jars.
• Pour hot liquid over cucumbers to within 1/2 inch of rim (head space).
• Process 10 minutes for pint jars and 15 minutes for quart jars.

PICKLED PRESERVED LEMONS

Steps:

• Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
• Rub salt on exposed flesh and re-form.
• Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
• Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
• Close jar and store on a shelf.
• Occasionally turn jar over to redistribute salt.
• Lemons can be used in two weeks and will keep unrefrigerated for a year.
• To use, rinse slices under cold water to remove salt.
• Remove and discard pulp.
• Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.