Directions:
- Wash the lemons in cold water and dry thoroughly.
- Quarter 6 of the lemons from the top almost all the way through to the.
- Bottom, leaving about 1/2 inch so they'll hold together. Squeeze the.
- Juice from the other lemons.
- Mix the salt, cumin and black pepper in a small dish, and mix.
- Thoroughly with the lemons, Stuff the lemons into a quart jar and.
- Pour in the lemon juice.
- Cover with cheesecloth to prevent dirt from getting in the jar, and.
- Let sit in the open for about 1 week.
- On the 7th day, pour the juices from the jar into an enamel or.
- Stainless steel pan, add the sugar and cook over low heat, stirring,.
- Until the sugar dissolves. Add the lemons and cook, stirring gently,.
- For 8 minutes or so. Stir in the raisins and peppers. Put the lemons.
- In a sterilized jar and seal with the lid. Let sit for a week or so.
- Before eating. Use like you would any pickle, as an accompaniment.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1808.57 Kcal (7572 kJ) | ||
| Calories from fat | 19.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 3% | |
|---|---|---|---|
| Sodium | 6433.11mg | 268% | |
| Potassium | 2293.99mg | 49% | |
| Total Carbs | 464.06g | 155% | |
| Sugars | 398.89g | 1596% | |
| Dietary Fiber | 26.4g | 106% | |
| Protein | 15.35g | 31% | |
| Vitamin C | 796.2mg | 1327% | |
| Iron | 15.9mg | 88% | |
| Calcium | 314.4mg | 31% | |
| Amount Per 100 g | |||
| Calories | 139.84 Kcal (585 kJ) | ||
| Calories from fat | 1.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 3% | |
|---|---|---|---|
| Sodium | 497.41mg | 268% | |
| Potassium | 177.37mg | 49% | |
| Total Carbs | 35.88g | 155% | |
| Sugars | 30.84g | 1596% | |
| Dietary Fiber | 2.04g | 106% | |
| Protein | 1.19g | 31% | |
| Vitamin C | 61.6mg | 1327% | |
| Iron | 1.2mg | 88% | |
| Calcium | 24.3mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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