Wednesday, March 3, 2010

Lusting for Luscious Lascivious Lemons

You will need:
8 fresh and firm lemons
1 jar of mixed peppercorns
3 large garlic cloves (we grown wonderful garlic in Ontario, please don't use the imported, the flavour is much too weak)
3 bay leaves, crushed
2 teaspoons whole coriander seeds
1 tablespoon whole cloves
9-10 tablespoons salt 
2 cups fresh lemon juice (approximately 12 lemons)

Spice mix - La Baleine sea salt, peppercorns (black, white, pink, green), whole cloves, 
coriander seeds, and bay leaves

Firstly, sterilize 4 jars, and lids. Then, wash your lemons thoroughly, and cut into quarters. Placing the garlic in the bottom of the jar add one lemon and sprinkle some of the spice mixture over top repeat with second lemon and more spice mixture. Pour 1/2 of a cup of lemon juice over the lemons and fill the jar with cold filtered water. Seal the jar tightly, and shake to dissolve the salt and evenly distribute the spices. Check the next day, and if the lemons are floating on top of the water just top off the jar and push them so they are submerged. Give a shake and leave them for 6 weeks before using. Once opened they should last for up to 1 year.
Easy, yes?
- properly sterilize your bottles or your lemons will go bad
- use a mild sea salt, or cut the amount down by 1 tablespoon
- no need to refrigerate, if stored in a cool dark place they should keep up to 1 year

1 comment:

  1. Not only does local garlic taste better but I find that when pickled the imported stuff has a nasty habit of turning blue. Seriously.