"George Shirley" > wrote in message
.. .
> 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

Chicken liver. I knew you was nivver a Texan! Fer long anyhow. It really is
nice, but I just don't need that flavor every day! I suppose one could use
the honeyed citrus for either desserts or medicine. I believe many things
were preserved in honey by just drowning the fruit, whole or sqozed? I'll
look up in a book I have somewheres. One of the books on our FAQ book list
is about preserving in honey.
Nice thread, serene, getting us out of our comfort zones.
Edrena