Ingredients
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10
-
1
-
2
-
1/2
-
2
-
1
-
1
-
2
-
-
-
-
-
-
-
Directions
South African Lemon Pickle, This versatile pickle is great with cold meats or cheeses, and is really nice to serve with a cheese board It originally came from our S A herb guru, Margaret Roberts, who adores lemon for its many uses and medicinal value The pickle is very good with smoked meats or, finely chopped, as a garnish for oily fish like mackerel, tuna or salmon As soon as I have enough thick-skinned lemons again, I’ll make this again and post a photo!, How long will these jars keep if left sealed? Do they need to be kept in the fridge? I have just made some as gifts , The ‘let it sit for 2 weeks’ bit, is that in the fridge?
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Steps
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1
Done
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You Need Clean Bottling Jars For This. You Need About 5 - 6 1-Cup Jars or 3 Larger Ones. Put Into a Cold Oven, Then Heat Oven 325 Deg C/160 Deg F and Leave Until Needed. |
|
2
Done
|
Halve the Lemons, Then Slice Into Thin Slices. Remove Pips. |
|
3
Done
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Put the Rest of the Ingredients in a Fairly Big Pot With a Thick Bottom, Stir Well, and Bring to Boiling. |
|
4
Done
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Boil For About 12 Minutes, Then Add the Lemon Slices. Stir Well Once and Pull from Heat. |
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5
Done
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Carefully Take Your Sterilised Bottles from the Oven (best Is to Put Them Straight on to a Metal Oven Tin). |
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6
Done
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With a Slotted Spoon, Ladle the Lemon Pieces Into the Jars, the Fill Up With the Liquid, to Cover the Lemon Slices. |
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7
Done
|
Very Carefully, Using Oven Gloves, Wipe Spills Off the Bottle Necks With a Damp Cloth. |
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8
Done
|
Seal Bottles With Their Tops. |
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9
Done
|
Cool, Wipe Completely Clean, Label, and Leave For 2 Weeks Before Using. |
