« North African Salad Dressing a la Laura | Main | 5 hour Lamb (from Patricia Wells Vegetable Harvest book) »

April 20, 2007

Comments

Fiona

Somewhere in between Orla's and Kathy's recipes is the one I use. Slice the lemon(s) into thick (1 cm) slices and rub lots of salt into the cut surfaces. Pack the slices into a jam jar, making sure there is plenty of salt between the layers and adding an occasional clove. Cover with white wine vinegar and shake/stir to remove any air bubbles. Leave for at least a month before using.

The comments to this entry are closed.