Lemons & Limes With Vinegar & Salt Brine

1. 1

   Also will need 1 glass jar, gallon size, with lid.

2. 2

   Hit the lemons and limes on all sides of the counter top, bruising them but not breaking the skin. Set aside.

3. 3

   In saucepan heat the vinegar and salt, stir until dissolved, cool slightly.

4. 4

   On a cutting board with raised edges, slice each fruit into wedges, limes 4 wedges, lemons could be up to 6 wedges. Remove seeds.

5. 5

   Place in the jar with the bay leaves. Add the heated liquid.

6. 6

   Stir around with a large wooden spoon.

7. 7

   Add more white vinegar to cover.

8. 8

   Place a piece of waxed paper over the jar.

9. 9

   and then screw on the lid. The waxed paper will be between the lid and the jar.

10. 10

    Sit on the counter top for about a day,.

11. 11

    then refrigerate. Use after 3 days.

12. 12

    Cooking time is only heating the salt and vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.