Lemons Limes With Vinegar Salt Brine Food

PRESERVED LEMONS

Steps:

• Start by cleaning your quart jar in hot soapy water. Dry with a clean towel. Clean the outsides of the lemons, rinse and pat dry. Slice the ends from the lemons to create a flat top and bottom.
• Stand the lemon on one of the flat ends. To preserve the lemons whole, cut an "x" in the lemon and stop when you are about 1/2 inch from cutting all the way through.
• The quarters of the lemon remain attached at the base.
• Open the lemon and pour in 1/2 tbsp of salt. Don't worry if some of the salt spills out.
• Once you salt the lemons, pack them into the jar as tightly as possible. You can use a pestle or a wooden spoon to push them in.Once all of the lemons are in the jar, add an additional 1 tbsp of salt. Press on the lemons one more time to extract as much juice as possible.If the lemons are submerged in juice you can secure the lid, if not you may need to add additional fresh lemon juice to top them off.
• Alternatively, after slicing off the ends from the lemons, you can simply quarter them into four separate pieces; the quarters do not need to remain attached at the base. If you use this method, pour 1/2 tbsp salt into the bottom of the jar, place four lemon quarters in the jar, and sprinkle 1/2 tbsp salt evenly on top of the for slices. Repeat with each quartered lemon, alternating layers of 4 slices and 1/2 salt, till the jar is tightly packed with lemon slices. Sprinkle 1 tbsp on top of the final layer of slices.
• Use a pestle to press on the lemons and extract as much juice as possible. Top off the jar with fresh lemon juice if needed.Seal the jar and store the lemons in a cool dry place for at least 1 week. Give them a shake every once in a while to disperse the juice and salt.
• After 1 week, move your lemons to refrigerator. When the peels become translucent, you will know they are soft and ready for use.
• When you are ready to use a lemon, remove it from the jar and rinse to remove excess salt.
• Cut all of the remaining lemon flesh and pith away from the rind and discard.
• Chop the preserved lemon peel according to your recipe, or whichever way you prefer.
• You can store the lemons in the refrigerator for up to 6 months.

PICKLED LEMON SLICES

Steps:

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

LEMONS & LIMES WITH VINEGAR & SALT BRINE

Steps:

• Also will need 1 glass jar, gallon size, with lid.
• Hit the lemons and limes on all sides of the counter top, bruising them but not breaking the skin. Set aside.
• In saucepan heat the vinegar and salt, stir until dissolved, cool slightly.
• On a cutting board with raised edges, slice each fruit into wedges, limes 4 wedges, lemons could be up to 6 wedges. Remove seeds.
• Place in the jar with the bay leaves. Add the heated liquid.
• Stir around with a large wooden spoon.
• Add more white vinegar to cover.
• Place a piece of waxed paper over the jar.
• and then screw on the lid. The waxed paper will be between the lid and the jar.
• Sit on the counter top for about a day,.
• then refrigerate. Use after 3 days.
• Cooking time is only heating the salt and vinegar.