Foodnfoto,
This is the recipe I use.
4 1/2 cups of H2O
10 lemons (not over ripe)
2/3 cup sea salt
2 cinnamen sticks
4 teaspoons coriander seeds
2 teaspoons black peppercorns
8 whole cloves
1 cup olive oil (Papas Of course)
boil 3 cups of the water and simmer the lemons whole for 3/4 minutes..shock in cold water,remove and set aside.
in a sauce pan heat the other 1 1/2 cups of water,the salt,cinnamen,coriander,pepercorns and cloves.Bring the brine to a boil and then remove from the fire.
pack the lemons in sterile,hot jars..sometimes I cut them in 1/2 to get more in the jar. ladle in the brine while still hot with the spices too leaving about a half inch from the top,top with the olive oil and close
I let mine sit for 2 monthe before I use them,and I don't go londer then 6 months.
and ofcourse put in the fridge after you open them.
I hope this is what you we're looking for
cc
[ September 09, 2001: Message edited by: cape chef ]
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
