[Mrs Bee]

I have made 3 different recipes recently. This is the cheapest.

I did try to attach a picture but I couldn't make it work
You need lemons, coarse sea salt and steriled jars.

*Wash the lemons in hot soapy water.
*Cut the lemons from base to apex but don't cut through the  base of the lemon.
*Put 1 tablespoon of salt  in the middle of each lemon and reclose the lemon.
* Pack the lemons tightly in the jars until full.
* Squeeze the juice of a lemon into each jar and top up with boiling water.
* Make sure all the lemons are covered, tapping the jars to expel any air.
*Seal and store in a cool dark place for about a month, shaking the jars daily for the first week.

You are supposed to rinse the fruit and discard the inner pulp of the lemon, just using the peel but I like to eat them whole.

Once you have got the hang of doing it you can add additional flavours such as peppercorns, herbs, mustard seeds, bayleaves, whole coriander, cummin etc.

Method 2 In oil. More expensive 
Pickled lemons with Rosemary
You need
Lemons 2lb thinskinned
Salt
Rosemary
bayleaves
10 fl oz of both sunflower and olive oil mixed together.

*Slice the lemons thinly. put in a colander and sprinkle each layer with plenty of salt.
*Leave over night until they are flabby
*Rinse and drain well and pat dry with kitchen paper
*Pack into sterlised jars, layering the rosemary sprigs and a few bayleaves and cover with the oil.
*Tap the side of the jar to expel air bubbles, top with the lid and store in the fridge for 5-6 weeks to let the flavour develop.
*Good with BBQ oily fish, cold meat, couscous salad and the oil is good in salad dressings.

3rd recipe

Method as above but different proportions
10 lemons, 2 tablespoons of salt, 300ml sunflower oil, 1 teaspoon of paprika, or smoked paprika.
Sprinkle the paprika between the slices of lemons. Cover with oil and leave them  to mature.

Also have an 18th Century for pickled lemons using vinegar. Haven't tried this one yet but you may want to give it a go.

4lemons
3tablespoons salt
1 teaspoon turmeric
1 teaspoon cayenne pepper
10 fl oz cider vinegar.
*Cut lemons into chunks, remove pips andcollect as much of the juice as you can.
*Pack the lemon pieces into a sterilised jar.
*Mix the salt, turmeric and cayenne with a little vinegar and the juices from the cut lemons.
*Add this to the jar and top up with the remaining vinegar until all the lemon is covered.
*Seal the jar, give it a good shake and leave in a warm place for at least 4 weeks until the lemon skins have softened.
*Shake occasionally and then store for a further 3 months before opening.
*Eat with curries.
You can make this with limes but halve the salt.

[sunshineband]

They sound lush, Mrs Ball

I shall be having a go -- I love preserved lemons too 

[Mrs Bee]

My family have always referred to me as sour guts because of my predeliction for pickles

Do you know how to post a picture? I try but couldn't work it out.

I am far better at cooking than technology

[Mrs Bee]

We think we have worked out how to post a picture. Just hope it works

[joyfull]

it worked 

[Mrs Bee]

Oh yes please, Joyful. That is very kind of you.

Well done to OH. He of the technological ability for getting it on here at all

I am going to stand in the corner with the dunces hat on, 'cos I couldn't have done it on my own.

But then he can't make preserves

[snowdrops]

They sound wonderful Mrs B Thank you. I've never had them but I think it was Nigella or Jamie Oliver that used them in a dish that looked interesting. I'll have to look it up,then when I try your recipe I can try theirs,if that makes sense.

[Mrs Bee]

They sound wonderful Mrs B Thank you. I've never had them but I think it was Nigella or Jamie Oliver that used them in a dish that looked interesting. I'll have to look it up,then when I try your recipe I can try theirs,if that makes sense.

If it a Jamie or Nigella recipe use first recipe that uses salt and boiling water. That will be the best one for those.

I love them as the flavours are my fav. Lemon, salty, piquant.
They are wonderful in Moroccan food. Claudia Roden's book Arabesque is amazing with gorgeous recipes from Morocco, Lebanon, Turkey etc. Well worth a place on the cookbook shelf

I use pieces of the lemon when I roast lamb. Make slits in the lamb and put a piece of lemon, slice of garlic and a sprig of rosemary and then roast. Serve with roast potatoes that have been cooked withoil, lemon juice, or lemon oil if you do the oil lemons, crushed garlic, salt and pepper and finely chopped rosemary.

Also go well in a couscous or cracked wheat salad with lots of mint, spring onions, deseeded chopped tomatoes and olives.

Another plus is that the jars of preserves look very impressive in the cupboard with the other preserves. Especially as they keep their yellow colour.

[sarajane]

They look very impressive and I absolutely love your labels

[Mrs Bee]

They look very impressive and I absolutely love your labels

Thank you so much
 When I decided to try and make a go of selling my preserves, I did survey of various nanes with ex-colleagues and Apple tree came up tops.

As soon as I had the name I knew exactly what I wanted the label to look like. No nonsense, black and white and a modern twist to an old craft.

And because it is quite bold and modern my regulars spot me easily when I am out with my advertising board.