Text 5978, 55 rader
Skriven 2013-10-22 06:21:54 av Dave Drum (1:261/38)
Ärende: Chile 4355
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Meyer Lemon "Pickle"
 Categories: Five, Citrus, Pickles, Chilies
      Yield: 1 Servings

      4 lb Meyer lemons; scrubbed
           - clean
    1/4 c  + 2 ts kosher salt
    1/2 tb Red pepper flakes
      1 qt Jar, 2 pint jars or 4
           - half-pint jars; cleaned

  From Molly Watson.

  Part preserved lemon, part pickle, all delicious, this
  easy preserve isn't processed, so it must be stored in the
  refrigerator after its weeklong "curing" time. Depending
  on how consistently cold your refrigerator is, these will
  keep up for several months to a year, although they will
  lose some of their toothsome texture after a few months.
  Use them as a relish, a garnish for stewed meats, or
  chopped and sprinkled on meaty sandwiches or hearty
  salads.

  Cut lemons in half and juice (reserve juice).

  In a 6- to 7-quart pot, bring 4 quarts of water, lemons
  and 1/4 cup salt to a boil. Cook until lemons are tender
  when pierced with the tip of a knife, about 10 minutes.
  Turn off heat and let lemons sit in water 1 hour.

  Drain lemons (don't rinse). Using a spoon, scoop out and
  discard all membrane and white pith. Cut peel into
  bite-size pieces. In a large bowl, toss peel with
  remaining 2 teaspoons salt and red pepper flakes. Put
  peels in jar(s) and cover with reserved juice. Seal jar
  and let sit at room temperature at least 2 days and up to
  a week. Keep covered and chilled in the refrigerator for
  up to six months.

  Makes 1 quart

  URL: http://sfgate.com

  MM Format by Dave Drum - 06 February 2009

  Uncle Dirty Dave's Archives

MMMMM

... "A fly on my pizza?!" - "Um, actually, it's an olive fragment."

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