| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiment | 24 | Servings | ||
INGREDIENTS
| 6 | Lemons | |
| 2 | tb | Salt |
| 2 | Cloves garlic; minced | |
| 1 | ts | Paprika |
| 1/4 | c | Crushed dried hot red pepper |
| 1 | c | Salad oil; heated, about |
INSTRUCTIONS
Date: Thu, 29 Feb 1996 18:19:02 -0500 From: dubbyeye@probe.net (Wally Smith) (by way of kmeade@ids2.idsonline.com Wash lemons, cut into quarters, and remove seeds. Roll in salt and pack in quart jar. Cover and let stand at room temperature for 4 days. Then add remain- ing ingredients and let stand for 4 or 5 more days. Store in refrigerator. Makes 1 quart. It is the "1/4 cup crushed dried hot red pepper" that I wonder about. I like and appreciate hot food, and am not known to complain. To me, these were not too hot, they were just not good. But, maybe I just have to acquire a taste for them! The only changes I made to the recipe: I was able to add only about a half cup of the heated salad oil. Perhaps the lemons I used were too large. And I snipped the ends off the lemons. The recipe says nothing about that, but I thought it seemed the practical thing to do. Anyway, that is my experience with the pickled lemon wedges. If anyone else has an opinion or recipe recommendation I would appreciate it. And if anyone wants to try the recipe as posted, I would value their comments. Thanks again for your concern, Kathy. I would like to try the recipe again if I did something wrong. Wally Smith <dubbyeye@probe.net> CHILE-HEADS DIGEST V2 #255 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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