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“This is a good way to use leftover lemons, can also be done with limes. They're sweet and sour and salty all at once. Make an interesting garnish for a margarita. You can eat these rind and all. Cook time is pickling in refrigerator time.”
READY IN:
168hrs 15mins
SERVES:
24
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Mix the lemon juice, pickling spices, salt and sugar in a pot.
  2. Bring to a boil, and let cook to about body temp.
  3. Add the lemon slices to a largish tupperware container, and pour the brine over them.
  4. Refrigerate one week.

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