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.