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April 20, 2007



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.

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