Glut of lemons (16)

aimeelister

annie-c wrote:

Mmm, I would quarter and add to gin and tonic - that's 64 G & T's!!!!

Or even quarter them and put them in the freezer, then when you want a g&t you can pull them out the freezer and pop them in your glass and it chills the g&t without diluting! (if you were putting ice-cubes in there)

henhog

Pickled Lemons

Wash the lemons and put in a brine solution for about a week. stir them about three of four times a day. (For the brine I use about 2oz of salt to 1 pint of water and mix it up.)

After a week, remove the brine, but don't rinse the lemons. Put them in a saucepan of water and boil them for about 15 mins. Drain well and let them get cold.

Pour pickling vinegar over the lemons or make your own by boiling vinegar with spices such as cloves and ginger. Put the lemons into hot, sterilized jars.

To get full flavour, leave till Christmas.

Anne_Marie_2

henhog wrote:

Pickled Lemons

Wash the lemons and put in a brine solution for about a week. stir them about three of four times a day. (For the brine I use about 2oz of salt to 1 pint of water and mix it up.)

After a week, remove the brine, but don't rinse the lemons. Put them in a saucepan of water and boil them for about 15 mins. Drain well and let them get cold.

Pour pickling vinegar over the lemons or make your own by boiling vinegar with spices such as cloves and ginger. Put the lemons into hot, sterilized jars.

To get full flavour, leave till Christmas.

Sounds good to me.........would I be able to use my already salted ones for this recipe? They are about 6/7 weeks old now, and they look just fine, no mouldy bits or anything like that.

henhog

Anne_Marie wrote:

Sounds good to me.........would I be able to use my already salted ones for this recipe? They are about 6/7 weeks old now, and they look just fine, no mouldy bits or anything like that.

I would guess yes - you've got nothing to lose anyway (except a few lemons LOL) You have just preserved them ina dry way, and my recipe uses a wet brine, so I can't see a problem.

They would be a nice, unusual Christmas pressie. I am sure you would pay a lot of money for them in the shops.

Anne_Marie_2

henhog wrote:

I would guess yes - you've got nothing to lose anyway (except a few lemons LOL) You have just preserved them ina dry way, and my recipe uses a wet brine, so I can't see a problem.

They would be a nice, unusual Christmas pressie. I am sure you would pay a lot of money for them in the shops.

Thanks Henhog. Think I will give it a try. As you said nothing to lose.
Didn't even think of Christmas presents......but know exactly who would love them. Thanks again for the extra tip! :T

Now what do I do with all that lemon scented salt?

luckylukey

henhog wrote:

Sorry - forgot to add that lemon curd is very easy, as is preserving them by pickling them.
I can post the recipes if any one wants me to.

I would love the recipe for lemon curd!

henhog

Lemon Curd

to make about 1 lb of lemon curd you need
3 large lemons
8 oz sugar
4 oz fresh butter (you can halve this amount for a less rich curd)
2 large eggs

Grate the lemons to remove the rind. Halve two of the lemons and squeeze out the juice. Put the lemon rind, juice, sugar and butter into a double saucepan or basin. Stand this over a a pan of hot (not boiling ) water and whisk until all the butter and sugar have melted. Beat the eggs and to the lemon curd mixture, stirring until the mixture would coat the back of a wooden spoon. Don't cook it for too long - this is all quite quick. Put into hot , sterilized jars. Keeps well, cus of the sugar, but when open shove it in the fridge. Enjoy!

pawpurrs

Do you think the lemon curd and lemonade could be made with splenda?

luckylukey

henhog wrote:

Lemon Curd

to make about 1 lb of lemon curd you need
3 large lemons
8 oz sugar
4 oz fresh butter (you can halve this amount for a less rich curd)
2 large eggs

Grate the lemons to remove the rind. Halve two of the lemons and squeeze out the juice. Put the lemon rind, juice, sugar and butter into a double saucepan or basin. Stand this over a a pan of hot (not boiling ) water and whisk until all the butter and sugar have melted. Beat the eggs and to the lemon curd mixture, stirring until the mixture would coat the back of a wooden spoon. Don't cook it for too long - this is all quite quick. Put into hot , sterilized jars. Keeps well, cus of the sugar, but when open shove it in the fridge. Enjoy!

Sorry, thick question but how many jars roughly should I use. I know that jars are different sizes but I have never pickled/made jam etc but my dad really likes lemon curd and thought I would make him a present ( I am SUCH a daddy's girl!)

V.Lucky

Got these from Aldi yesterday, bargain price of 89p!!

Any ideas what I can do with them, other than use them in my G&T

Can they be frozen? If so, how??

Many thanks.