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.
Thinly slice lemons, and place in a colander
jar (size of the lemons will determine the size of
Quarter lemons vertically from top to within
Scrub lemons and dry well. Cut each lemon into 8 wedges and each wedge in half.
Place lemons in a bowl with the salt and mix well.
Put lemons in a glass jar with a non metal lid. Add juice to cover, add olive oil if using. Leave at room temperature for 5 days shaking the jar from time to time to mix the juice. After 5 days store in the refriderator.
o serve.
For the pickled lemon, heat the oil in
For the pickled beans, place beans in medium
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
he peel, soak the lemons in lukewarm water for 3
emon juice. Usually 2 medium lemons will have plenty of juice
PICKLED RED ONION AND TOMATO SALSA:.<
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Soak olives 24 hours changing water several times.
rinse and place with lemons, chillis in glass sterilised jar.
cover with solutiuon 3T salt to every pint (575mls) water.
cover with layer of olive oil and layer carob leaves (optional)and cover tight.
leave 5 months in cool, dark place.
Squeeze the lemons.
Make a marinade of lemon juice, water, sugar and seasonings.
Simmer the marinade (it must not boil).
Let it cool.
Drain the herring fillets well.
Cut them into pieces and chop the onion and leek.
Put the herring and the chopped onion, leek and dill into a glass jar in layers.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
remove the peel from the lemons in long strips (reserve the
Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.
Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.
Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.
Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.
ill the glass. Garnish with pickled vegetables, at least three pieces
For the pickled red onions, place sliced onion in a small heatproof bowl. Bring vinegar and sugar to a boil then pour over onion. Let cool.
Oil a grill plate and place over medium-high heat. Working in batches, grill cheese until browned.
Arrange cheese and watermelon on a serving platter and sprinkle with olives and mint. Arrange pickled onions over top. Season to taste.
For the pickled cucumber, using a sharp knife