Wednesday, 10 March 2010
Lemon Pickle part 2
The following day, cook everything gently for about one and a half hours, until the lemon skins are really tender. Once the sugar is added they will soften no more. add the sugar, stir until dissolved and boil briskly for twenty minutes. Use a wide and solid saucepan. Pot up in jars with vinegar-proof lids and leave for at least a month before sampling. It will keep almost indefinitely.