thomas.hague@canrem.uucp (Thomas Hague) (03/31/91)
Lemon Pickle (In the relish family) California, recipe. 1 pound lemons, cut in wedges, lengthwise. 1/4 cup salt (Pickling salt) or (Kosher salt) 5 cloves garlic, finely minced. 5 tablespoons crushed hot red pepper. (Pods and seeds) 3 cups salad oil. Salt the lemon wedges on all sides and pack into a quart jar. Cover the jar and let stand for 4 to 5 days at room temperature. Add the garlic and pepper, mixing them through the lemons. Heat the oil in a saucepan until very hot and pour it over lemons. Cool, Cover and let stand another 4 days at room temperature. Pack into hot, sterilized jars. Process 5 minutes. ENJOY.