Ingredients

  • 5 lemons
  • ¼ cup salt
  • 1 cinnamon stick
  • 3 whole cloves
  • 6 coriander seed
  • 4 black peppercorns
  • 1 bay leaf
  • freshly squeezed lemon juice if necessary

Directions

1. Quarter lemons top to bottom within 1/2 inch of bottom. Sprinkle salt on exposed flesh, then reshape fruit.
2. Place 1 tablespoon salt on bottom of mason jar. Pack in lemons layered with spices and salt. Push down to release juices. If juice does not cover lemons, then add freshly squeezed juice to cover. Leave some air space before sealing jar.
3. Let ripen in warm place. Turn jar every day. Let ripen for 30 days.
4. To use Lemons: Rinse under running water. No need to refrigerate after opening. Lemons will keep for up to a year. Add left over lemons to pickling juice. Juice will last 2 to 3 times over the year.
5. Remove any white substance clinging to lemons before using.

Notes
Notes:Original recipe uses 5 lemons.


Categories
Condiments
Keywords
Condiments
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