The Joneses wrote:
> "Serene Sprat" > wrote in message
> ...
>> Next week, I'm going to take the many, many, many oranges and Meyer lemons
>> off the tree and make citrus jelly out of some of them -- the recipe on
>> the Certo package worked well for me last time. Any recommendations on
>> what else to make?
>>
>> Serene
>
> Did you ever think of pickling your lemons? One way it's done is by
> squeezing seeded, quartered lemons (oranges?). Or vice versa. Layer quarters
> in mason jar covering (!) each layer with pickle salt. I use jar with a
> narrower top like mayo jar, with the last few wedged so they stay under the
> liquid. Pour reserved juice over. Put on a plastic lid, place in a bowl to
> catch drippies. Turn over once a day for a week, once a week for a month.
> The juices & rinds will eventually dissolve all the salt. No refrigeration
> needed.
> We had a correspondent from Hawaii, I think, who salted the pieces & put
> the jar on his roof.
> To use, yank out a piece, scrape away the inner stuff, thinly slice rind.
> Used in middle eastern and asian cooking. Very very pretty with lemons, fer
> sure. Limes fab perfume & tasty, but like most pretty green stuff, it turns
> a sickly color. Haven't tried with oranges.
> Let us know how you do.
> Edrena
>
>
We used to buy lemons in the Middle East that had been preserved in
honey. Have no idea how they did it but our Arab guests loved the
things. I was a little afraid of eating them myself.

George