how do I make pickle out of ponderosa lemons?

Answer 1

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Answer 2

Moroccan Pickled Lemons

Ingredients (use vegan versions):

A big glass jar
Enough lemons to fill the jar
fresh water
lots of rock salt

Directions:

Rinse lemons well. The idea is to then put long vertical slits in the lemons, without actually slicing them apart into pieces. So, holding the lemons upright, make about 6 or 8 longitudinal cuts, which should end just a centimeter or so before the tips of the lemon.

Then, take the rock salt and generously stuff the lemons in the jar and VERY GENTLY completely cover with cold water. Place loosely covered jar in a cool, dark place for about 2 or 3 weeks or so (it might begin to smell sort of funny, but worry not).

Then, drain the jar of its evil-looking liquid contents and start over with fresh salt and water. Let sit in its quiet corner for 2 or 3 more weeks. Finally, you're ready to chow!! Drain them one final time, and remove any lingering pieces of fruit from the rind. Eat ONLY the well-rinsed rind slices and enjoy!! The rind is slightly sweet, with a nice lemon taste, and makes a nice addition to a plate of stir-fried veggies or just about anything else.





8 lemons, sliced into circles
32 ounces lemon juice
1 cup salt (kosher)
1 cup sugar
2 tablespoons pickling spices (optional)

Mix the lemon juice, pickling spices, salt and sugar in a pot.
Bring to a boil, and let cool to about body temp.
Add the lemon slices to a largish tupperware container, and pour the brine over them.
Refrigerate one week.