Path: utzoo!attcan!uunet!wuarchive!ukma!rex!uflorida!mthvax!recipes
From: thomas.hague@canrem.uucp (Thomas Hague)
Newsgroups: rec.food.recipes
Subject: VEGAN: Lemon Pickle
Summary: orig. subject: request: lemon pickle
Keywords: recipe VEGAN
Message-ID: <1991Apr07.163247.6441@mthvax.cs.miami.edu>
Date: 31 Mar 91 12:27:38 GMT
Followup-To: rec.food.veg
Organization: n/a
Lines: 22
Approved: aem@mthvax.cs.miami.edu



      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.