| 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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