This Fall, toss these unique tea and honey spiced pickled lemons into soups, salads, rice bowls and tagines! Blend them into a dressing for a winter green and roasted potato salad. You can even put them in a gin and tonic or margarita! Make them today and they’ll be ready by October 1st.
When I was 23, I worked on an organic farm in Mendocino called Emandal. During the year I lived in that straw bail house tucked between the Eel River and an old vineyard deep in the hills of Northern California, I learned so much about living off the land; I met the MOST interesting people and I had some of the most wild and unforgettable experiences of my life!
At Emandal, we made the best pickles I have ever eaten. Their recipe was the first I had ever tried and has since become my baseline for anything pickled–including this recipe for tea pickled lemons!
Takes: 10 minutes to prepare and 2 weeks to cure
Makes: 1 quart
You will need:
A quart canning jar and lid
6 or 7 lemons (I like organic Meyer lemons for this)
4 teaspoons black tea steeped in 4 cups of boiling water for 4 minutes
3/4 cup sea salt
1/2 cup honey
a pinch of red pepper
1 teaspoon coriander
1 teaspoon peppercorns
1 bay leaf
Wash the lemons well with warm water. Scrub them if you like.
Then, slice the lemons from top to bottom as if you were going to cut them in 4 pieces, but keep the lemon intact. So, stop slicing when you get about half an inch from the top.
Stuff the lemons into a quart jar snugly.
Combine all remaining ingredients in a sauce pan and bring to a boil.
Pour the brine over the lemons to the top of the jar and then secure the lid.
Refrigerate for 2 weeks.