Preserved lemons

 
                              Preserved Lemons
 
 Recipe By     : Country Living Gardener - July/August 1996
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Gifts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Lemons -- 4 to 6 medium
    2      cups          water
    1      cup           white-wine vinegar
      1/3  cup           sea salt
    1      tablespoon    mixed peppercorns
           whole         cloves -- 3 to 6
    1      stick         cinnamon
           fresh or dry  whole bay leaves -- 2 to 3
 
 *** this recipe does not translate very well to MC***
 
 Add lemons to a pot of boiling water and boil for 3 to 5 minutes.  With a
 slotted spoon, transfer lemons to a bowl of ice water and allow to stand for
 10 to 15 minutes to stop cooking.
 
 Meanwhile, in a small saucepan, bring the 2 cups water, vinegar, and sea
 salt to a boil.  Place peppercorns and cloves in a sterilized quart-size
 jar.  Remove lemons from ice water, stand each on end and slice an X about
 halfway down.  (This is to ensure that the preserving liquid fully permeates
 the lemon.)  ***In my personal opinion, this is also to guarantee that you
 and your whole kitchen will be sticky!***
 
 Arrange lemons, cinnamon stick, and bay leaves decoratively in the jar,
 turning the best-looking sides outward.  The lemons will shrink, so try to
 fit as many in the jar as possible (you may have to gently but firmly push
 down on them).  ***This means cram those suckers in there!***  Pour the
 boiling salt solution into the jar, covering the lemons completely.  Gently
 turn the jar back and forth to release any air bubbles trapped under lemons.
 Top off jar with salt solution to the rim.  Being very careful, because hot
 liquid may escape, close jar tightly.
 
 Place jar in a large pot of boiling water, making certain water level is
 deeper than the jar.  Boil for 10 minutes, remove with tons, and allow to
 cool completely.  Store on countertop or kitchen shelf away from direct light.
 
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