Vegetable Cold Accompaniment
Preserves Preserving Gluten Wheat Dairy Free Eggless
Cinnamon sticks, each about 7cm/3 inches long
4 teasp Coriander seeds
2 teasp Black
1. Prepare the jars (see
2. Bring a large pan of
water to the boil, add the lemons and return to the boil.
Cook the lemons for 3 to 4 minutes.
3. Drain then immerse
the lemons in cold water until they are cool enough to
4. Meanwhile place
approximately 1.1L/40fl.oz. of water in a large saucepan together with the salt,
cinnamon, coriander seeds, peppercorns, and cloves. Bring the mixture to a boil
over high heat and then remove from the heat.
5. Tightly pack the
whole lemons into warm jars (see
notes below). You can halve or quarter the lemons lengthwise to achieve a
tighter fit if you prefer.
6. Ladle in the hot
brine, including the spices, to within 1cm/ 1/2 inch
of the rims then add a
layer of olive oil, cover, seal and
label (see notes below).
Notes: See also General
Jars - Use jars which are
free from cracks, chips or flaws. 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 fruit to within 2.5cm/1 inch of the top. Pour over the preserving
liquid (vinegar, alcohol etc.) to within 1cm/ ½ inch of the top, making sure
the fruit 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.
a cool dark place for 2 months before using. Store in the refrigerator once