Pickled Lemons & Limes
Tonight I made pickled lemons & limes (I’d a large number left from my party back in August, and even a fridge as cool as mine cannot make food last forever). Essentially, one takes the fruit, cuts in nearly in half, then jars it up along with salt, pepper and saffron, then adds juice (preferably fresh-squeezed) until covered, then lets sit for three to four weeks. Which means that I’ve a good time left to go until I can sample the wares. I’m looking forward to it, though.
