1 dozen lemons, washed, dried
1 and halved
1 cup salt
10 whole green chillies
4 cloves garlic
4 thin slices fresh ginger
Directions: How to Cook Lemon Pickles
Place all ingredients in a bowl and place in the sun for 4 or 5 days. The lemon will become soft.
Place in a covered jar. This can be preserved for at least 6 months.
TNT'd & Compiled by I. Chaudhary Source: Mum Posted to TNT - Prodigy's Recipe Exchange Newsletter, by "Imran C."
Recent comments and reviews for this recipe:
| Michael writes:|
This is a beautifully phegatrophod and laid out book about canning and preserving. It's very thorough, the first half of the book contains detailed information about equipment and the process of canning safely. The second half of the book is filled with delicious sounding recipes, some are the typical canning recipes like: strawberry jam, grape jelly, crushed tomatoes or pickles. The seasonal recipe section is much more interesting and contains recipes like: Clementine Cointreau Curd, Curried Winter Squash Chutney, Peach Lavender Butter, or Cardamom Apple Cider Butter. If you're already an experienced canner you might find this book to be a little less useful. Since half of the book is taken up with detailed information about the equipment and the process of canning, there are only 31 recipes in this 130 page book. The recipes in the Seasonal section are very interesting for those of us who like canning recipes that are a little unusual. I love recipes that incorporate herbs and spices and a few of them incorporate liqueur or wine. I always am drawn to book with good layout, great photos and this book is no exception. The colors are fantastic, the layout is great, the recipes are good and the photos are inspiring. You do however have to balance that out with how useful it will be to you. If you don't have a Ball Blue Book of Preserving and don't know much about canning, this would be a great reference for you. If you're already canning you might find it to be a little light on recipes to make it worth the purchase price.
Posted on 03 Sep 2012, 09:49 ET
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