LEMONS & LIMES WITH VINEGAR & SALT BRINE

Steps:

• Also will need 1 glass jar, gallon size, with lid.
• Hit the lemons and limes on all sides of the counter top, bruising them but not breaking the skin. Set aside.
• In saucepan heat the vinegar and salt, stir until dissolved, cool slightly.
• On a cutting board with raised edges, slice each fruit into wedges, limes 4 wedges, lemons could be up to 6 wedges. Remove seeds.
• Place in the jar with the bay leaves. Add the heated liquid.
• Stir around with a large wooden spoon.
• Add more white vinegar to cover.
• Place a piece of waxed paper over the jar.
• and then screw on the lid. The waxed paper will be between the lid and the jar.
• Sit on the counter top for about a day,.
• then refrigerate. Use after 3 days.
• Cooking time is only heating the salt and vinegar.