Pickled Lemons

This is a recipé that has been in my family (mother’s side) for generations and is always served with fish, chicken or anything else you fancy. I have even been known to use the slices to make sandwiches!

  • 1 – 2 whole lemons (unwaxed)
  • 6+ garlic cloves sliced
  • cayenne pepper
  • salt (preferably crystals)
  • olive oil
  • 1 small screw-top storage jar

Slice the lemon into approximately 3 mm thick rounds. Quarter these so that you have segments. Pack the slices into a jar, a layer at a time, sprinkling with salt and plenty of cayenne pepper, and garlic slices, in-between layers. Continue to the top of the jar. Pour on the olive oil until all the lemon is submerged. These can be eaten immediately, but will keep in the fridge for several days,   (if they last that long!)

Denise Bliss