I have a friend whose mother lives in northern California on 3 acres of beautiful garden with 2 donkeys. ”If they are alone, they will be depressed”, she said.
You can smell the roses miles away. The garden is filled with trees: apple, cherry and pear, but one tree is most special, with deep, solid, yellow, juicy, thin skin and seedless lemons. Lemon tree out of this world! I wish I had 10 trees like this tree.
One day her son came to L.A with 2 bags of lemons - one was for me.
Pickled Lemon is a mast in any distinguished kitchen.
WHAT YOU NEED
-10 lemons (try to use seedless)
-¾ cup kosher salt
-1 tbsp paprika or cayenne
-3 tbsp olive oil to cover the top of the jar
HOW TO MAKE
- Slice the lemons into thin rings.
- Remove the lemon seeds.
- In a medium plate, mix the salt and paprika.
- Dip only one side of each lemon slice in the salt and paprika mix.
- In a glass jar, transfer the lemon slices and press them down with a thin cup, if possible. Repeat until the jar is full. Try to stack the slices with the salted sides in opposite directions, one covered side facing up and next one facing down. Keep pressing down constantly to squeeze all the juices out.
- Rule #1 in fermentation - everything must be covered - add olive oil on the top of the squeezed lemon slices.
- Cover the jar and set aside for 4-7 days.
