Preserving Gluten wheat Dairy free Eggless
3 Large Lemons per 450g/1lb jar
1. Scrub the lemons well and slice them quite thinly.
Layer the lemon slices in a colander, generously sprinkling each layer with
salt. Set aside for at least 24
hours on a large plate set at an angle. They will become soft and limp, and lose
Prepare the jars (see notes below).
Arrange the slices in layers in jars, sprinkling a little paprika between each
layer then cover with corn oil (see notes below).
5. Cover, seal and label (see notes below). Leave for 3-4 weeks when the lemons will be soft and an orange color.
see also General
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm.
the jars – Fill
with the vegetables to within 2.5cm/1 inch of the top. Pour over the oil to
within 1cm/ ½ inch of the top, making sure the vegetables are completely
covered with the liquid. Cover with a waxed disc (wax side down), Immediately
place a cellophane disc over the top then cover with a screw top lid.
Storage – Store
in a cool dark place for 3-4 weeks before consuming.