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Lemon Pickles, Spicy (P, KLP, TNT)
Yield: 10 pickled lemons

10 smooth skin lemons
4 to 5 tbsp. coarse salt
1/2 tsp. red pepper
Carrots to top lemons
Lemon juice to cover

Scrub lemons well and let dry in the sun or over radiator.

Slice in bite-size and remove seeds. Sprinkle with salt and hot red pepper.

Arrange in a glass jar and cover with lemon juice. Block top of jar with pieces of carrots.

Close jar tightly and place on a plate. It should be ready to eat after a month. Enjoy.

Posted by Yosef Gilboa

Nutritional Info Per Serving: N/A