Pickled Lemons
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Preparation

1 A delicacy which is also magnificent made with fresh limes. 2 Scrub lemons well and slice them. Sprinkle the slices generously with salt and leave for at least 24 hours on a large plate set at an angle, or in a colander. They will become soft and limp, and lose their bitterness. Arrange the slices in layers in a glass jar, sprinkling a little paprika between each layer. Cover with corn or nut oil. 3 Sometimes olive oil is used, but its taste is rather strong and may slightly overpower the lemons. 4 Close the jar tightly. After about 3 weeks the lemons should be ready to eat - soft, mellow, and a beautiful orange color.