Lemon Pickle
My simple lemon pickle is easy to make and goes great with pâté, smoked fish and most seafood.
What you need
8 lemons
2 dessert spoons of salt
1 tea spoon of grated ginger
300ml malt vinegar
700g sugar
2 tea spoons of horseradish
What you do
Cut the lemons into thick slices, removing the pips, and mix with the salt; leave for eight hours.
Put in a food processor and chop until the peel is in small pieces; scrape down well.
Add the remaining ingredients and put in a pan. Cook slowly until the mixture goes thick and syrupy.
You can then store in the frige in an airtight jar until required.
Paul’s Tip
Serve with skate wings along with nut brown butter (butter heated in a pan until it starts to burn).
I’ll share another recipe tomorrow.
– Paul Heathcote
