Pickled Lemon

    • 100g sugar ( says caster but as it is dissolved I don't see why)
    • 200 ml white wine vinegar
    • 4 lemons (I try to get unwaxed lemons but if not just scrub them well).
    1. Boil sugar, vinegar and 300 ml water for about 5 minutes or until the sugar has dissolved. Set aside to cool.
    2. Meanwhile slice the lemons matchstick thin, removing any pips as you go. Place the slices in an airtight glass or plastic container and cover with the pickle liquor, making sure the lemons are well covered. Store in the fridge for about 48hours before using. Will keep in the fridge for up to 3 months.
    3. We put them in drinks, but in the original recipe it says you can use them in salads (with a dressing made from the pickle juice and olive oil) and with fish and barbecued meat.

Hope you like them. Love Mum xxxx