Ok, first, there is a lot of awesome canning going on. Damn these people are good and I certainly feel a bit out of my league. Thank god I’m fearless in the kitchen! The Can Jam is knocking my socks off. And the Tigress’ January Round-up was great– a fun read and chock full of information! I might need to study it. Re-read it. Perhaps even snuggle with it. Ok, maybe I went to far with that one…but you get my drift. Rockin’. I can’t wait to find out what Doris & Jilly come up with for February’s star ingredient.
My hands were wiped clean. The Ruby Red Grapefruit Marmalade was put away. And yet. Intrusive thoughts. I.Can’t.Get.Citrus.Off.My.Mind. A lovely box of organic lemons brought to me from California by my folks sitting on the counter. Taunting me. What to do?
Answer: Put the babylady down for a nap and pull up the recipe I drooled about over at Backyard Farms for Spiced Pickled Lemons on the computer. Then wash, slice, boil, fill and process at lightening speed. While I simultaneously clean the kitchen, unload/load dishwasher, pick up house and strain/bottle some Cherry-Vanilla Bitters that has been steeping…..because SHE IS ASLEEP!
(from Madame Benoit Cooks at Home via Backyard Farms)
9 large lemons
2 1/4 cup sugar
1/8 tsp salt
1/4 cup water
1 cup cider vinegar
1 cinnamon stick (which I only now realized I forgot to put in. BOO!)
1/2 tsp whole allspice (I was a little closer to 1 tsp)
1 small ginger root (I used a 3-4″ piece coarsely chopped)
5 whole cloves
Wash & dry lemons. Slice without peeling into 1/4″ slices. Bring water, vinegar, salt, sugar and spices to a boil for 5 minutes. Add lemon slices and boil for 1 minute. Pack hot. sterile canning jars and fill with liquid. Leave 1/2″ head space and process for 15 minutes.
Our house smells amazing (or did until I burnt pizza…) and the brine was so tasty I wanted to drink it as it was. However, it should sit for 2-3 weeks and soften up the rind some more and really let the flavor infiltrate. Then I will eat with aged white cheddar (ooh, or maybe white stilton?) and a glass of port as suggested. Mmm, heavenly.