Sour pickled lemons

Sour pickled lemons

By
From
Encyclopedia of Food and Cookery
Makes
1.5-2 kg

Ingredients

Quantity Ingredient
12 lemons
3 tablespoons rock salt
1 tablespoon paprika
3 bay leaves
12 black peppercorns
125ml olive oil
2 red chillies, (optional)

Method

  1. Cook the whole unpeeled lemons in boiling water for 20 minutes. Drain and cut each lemon into quarters. Layer in a large sterilised jar with salt, paprika, bay leaves and peppercorns. When jar is full, pour on oil. Add whole chillies to make a hot pickle if you wish.
  2. Cover and store in a cool, dark place. The pickles will be ready in 6 months. Serve with curries and cold meats.
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