Lemons & Limes With Vinegar & Salt Brine

READY IN: 30mins
SERVES: 70
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Also will need 1 glass jar, gallon size, with lid.
  • Hit the lemons and limes on all sides of the counter top, bruising them but not breaking the skin. Set aside.
  • In saucepan heat the vinegar and salt, stir until dissolved, cool slightly.
  • On a cutting board with raised edges, slice each fruit into wedges, limes 4 wedges, lemons could be up to 6 wedges. Remove seeds.
  • Place in the jar with the bay leaves. Add the heated liquid.
  • Stir around with a large wooden spoon.
  • Add more white vinegar to cover.
  • Place a piece of waxed paper over the jar.
  • and then screw on the lid. The waxed paper will be between the lid and the jar.
  • Sit on the counter top for about a day,.
  • then refrigerate. Use after 3 days.
  • Cooking time is only heating the salt and vinegar.
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