Instructions: Wash lemons, cut into quarters, and remove seeds. Roll in salt and pack in quart jar. Cover and let stand at room temperature for 4 days. Then add remain- ing ingredients and let stand for 4 or 5 more days. Store in refrigerator.

Makes 1 quart.

It is the "1/4 cup crushed dried hot red pepper" that I wonder about. I like and appreciate hot food, and am not known to complain. To me, these were not too hot, they were just not good. But, maybe I just have to acquire a taste for them!

The only changes I made to the recipe: I was able to add only about a half cup of the heated salad oil. Perhaps the lemons I used were too large. And I snipped the ends off the lemons. The recipe says nothing about that, but I thought it seemed the practical thing to do.

Anyway, that is my experience with the pickled lemon wedges. If anyone else has an opinion or recipe recommendation I would appreciate it. And if anyone wants to try the recipe as posted, I would value their comments.

if I did something wrong.

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