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Name: Pickled Lemon Wedges
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1 ts Paprika; 2 Garlic minced; 6 Lemons; 2 tb Salt; 1/4 c Crushed dried hot red pepper; 1 c Salad oil; heated, about

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INGREDIENTS

1 ts Paprika
2 Garlic ; minced
6 Lemons
2 tb Salt
1/4 c Crushed dried hot red pepper
1 c Salad oil; heated, about

Servings

INSTRUCTIONS

Date: Thu, 29 Feb 1996 18:19:02 -0500 From: dubbyeye@probe.net (Wally Smith) (by way of kmeade@ids2.idsonline.com Wash lemons, cut into quarters, and remove seeds. Roll in salt and pack in quart jar. Cover and let stand at room temperature for 4 days. Then add remain- ing ingredients and let stand for 4 or 5 more days. Store in refrigerator. Makes 1 quart. It is the "1/4 cup crushed dried hot red pepper" that I wonder about. I like and appreciate hot food, and am not known to complain. To me, these were not too hot, they were just not good. But, maybe I just have to acquire a taste for them! The only changes I made to the recipe: I was able to add only about a half cup of the heated salad oil. Perhaps the lemons I used were too large. And I snipped the ends off the lemons. The recipe says nothing about that, but I thought it seemed the practical thing to do. Anyway, that is my experience with the pickled lemon wedges. If anyone else has an opinion or recipe recommendation I would appreciate it. And if anyone wants to try the recipe as posted, I would value their comments. Thanks again for your concern, Kathy. I would like to try the recipe again if I did something wrong. Wally Smith CHILE-HEADS DIGEST V2 #255 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Pickled Lemon Wedges

1 ts Paprika
2 Garlic minced
6 Lemons
2 tb Salt
1/4 c Crushed dried hot red pepper
1 c Salad oil; heated, about

Date: Thu, 29 Feb 1996 18:19:02 -0500    From: dubbyeye@probe.net (Wally Smith) (by way of kmeade@ids2.idsonline.com  Wash lemons, cut into quarters, and remove seeds.  Roll in salt and pack in  quart jar.  Cover and let stand at room temperature for 4 days.  Then add  remain- ing ingredients and let stand for 4 or 5 more days.  Store in  refrigerator.  Makes 1 quart.    It is the "1/4 cup crushed dried hot red pepper" that I wonder about.  I  like and appreciate hot food, and am not known to complain.  To me, these  were not too hot, they were just not good. But, maybe I just have to  acquire a taste for them!    The only changes I made to the recipe:  I was able to add only about a half  cup of the heated salad oil.  Perhaps the lemons I used were too large. And  I snipped the ends off the lemons. The recipe says nothing about that, but  I thought it seemed the practical thing to do.    Anyway, that is my experience with the pickled lemon wedges.  If anyone  else has an opinion or recipe recommendation I would appreciate it. And if  anyone wants to try the recipe as posted, I would value their comments.    Thanks again for your concern, Kathy.  I would like to try the recipe again  if I did something wrong.    Wally Smith <dubbyeye@probe.net>    CHILE-HEADS DIGEST V2 #255    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 24 Servings

Calories: 13
Calories from Fat: 2 (15%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1.4mg		0 %
Potassium 66.3mg		2 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 2.6g
Protein 0.5g		1 %
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Calories per serving: 13

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