The Joneses wrote:
"Serene Sprat" wrote in message
...
Next week, I'm going to take the many, many, many oranges and Meyer lemons
off the tree and make citrus jelly out of some of them -- the recipe on
the Certo package worked well for me last time. Any recommendations on
what else to make?

Serene

Did you ever think of pickling your lemons? One way it's done is by
squeezing seeded, quartered lemons (oranges?). Or vice versa. Layer quarters
in mason jar covering (!) each layer with pickle salt. I use jar with a
narrower top like mayo jar, with the last few wedged so they stay under the
liquid. Pour reserved juice over. Put on a plastic lid, place in a bowl to
catch drippies. Turn over once a day for a week, once a week for a month.
The juices & rinds will eventually dissolve all the salt. No refrigeration
needed.
We had a correspondent from Hawaii, I think, who salted the pieces & put
the jar on his roof.
To use, yank out a piece, scrape away the inner stuff, thinly slice rind.
Used in middle eastern and asian cooking. Very very pretty with lemons, fer
sure. Limes fab perfume & tasty, but like most pretty green stuff, it turns
a sickly color. Haven't tried with oranges.
Let us know how you do.
Edrena


We used to buy lemons in the Middle East that had been preserved in
honey. Have no idea how they did it but our Arab guests loved the
things. I was a little afraid of eating them myself.

George