The Joneses wrote:
> "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
>
>
Well, proves you too can be wrong Edrena. I'm not a only a Native Texan
but a Native American. Bred and born in Texas called it home until 1988
when we moved to Loosyanna. Still think of it as home and, if I ever win
the lottery, will move back there just to be closer to our descendants.
Both my sisters, several nieces and nephews and a whole slew of cousins
still live there.

I learned early on in the Middle East a valuable truism for expatriates
in third world countries. "DON'T EAT ANYTHING GREEN" and "DON'T EAT IT
IF YOU DON'T KNOW WHAT IT IS." I ate the goat brains and eyeball nerves
but not the honeyed lemons.

George