Recipe - Pickled Lemon Wedges

6 Lemons
2 tablespoon Salt
2 Cloves garlic; minced
1 teaspoon Paprika
One fourth cup Crushed dried hot red pepper
1 cup Salad oil; heated, about

Date: Thu, 29 Feb 1996 18:19:02 0500

From: dubbyeye@probe.net (Wally Smith) (by way of kmeade@ids2.idsonline.com
Wash lemons, cut into quarters, and remove seeds. Roll in salt and pack in
quart jar. Cover and let stand at room temperature for 4 days. Then add
remain ing ingredients and let stand for 4 or 5 more days. Store in
refrigerator. Makes 1 quart.

It is the "One fourth cup crushed dried hot red pepper" that I wonder about. I
like and appreciate hot food, and am not known to complain. To me, these
were not too hot, they were just not good. But, maybe I just have to
acquire a taste for them!

The only changes I made to the recipe: I was able to add only about a half
cup of the heated salad oil. Perhaps the lemons I used were too large. And
I snipped the ends off the lemons. The recipe says nothing about that, but
I thought it seemed the practical thing to do.

Anyway, that is my experience with the pickled lemon wedges. If anyone
else has an opinion or recipe recommendation I would appreciate it. And if
anyone wants to try the recipe as posted, I would value their comments.

Thanks again for your concern, Kathy. I would like to try the recipe again
if I did something wrong.

Wally Smith dubbyeye@probe.net

CHILEHEADS DIGEST V2 #255

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