Pickle Recipes - Sweet Lemons

3 small lemons (cleaned)
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons black peppercorns
1 1/2 tablesppons pickling salt
6 tablesppons lemon juice
1 1/2 cup brown sugar
2 small dried chile peppers (optional)

Cut the lemons lengthwise into eights, leaving 1/4 inch intact at the stem end. Grind the spices in a coffee grinder or blender. Mix the spices with the salt and stuff the lemons with this mixture.

Put the lemons into a jar. Cover them with the lemon juice and cap the jar with a non-reactive lid. Let the jar stand for 1 week in a sunny window.

Pour the juices from the jar into a non-reactive pan. Add the sugar to the pan. Bring the mixture to a simmer. Add the lemons and boil gently for 10 minutes or until they are tender. Pack the lemons into a sterile pint jar and cover with a non-reactive lid.

Let the jar stand at room temperature for a month. Refrigerate and serve.