Lemon Pickle
Ingredients
Directions
Prepare the lemons
Grate the outer rind of the lemons very thin.
Cut each lemon into four quarters, leaving the bottoms whole.
Rub the salt evenly onto the lemons.
Dry the lemons
Spread the lemons on a large dish.
Place them in a cool oven to dry.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lemons
- Supply the acidic juice and aromatic rind that give the pickle its tangy, bright flavor.
- Coarse sea salt
- Draws moisture out of the lemons and concentrates their flavor while helping preserve them.
The step that matters
Drying in the cool oven. The oven must stay cool so the lemons dry slowly rather than cooking. Heat that is too high softens the fruit and browns or bakes it instead of drying it, which spoils the firm, concentrated texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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