I need a substitute for paprika in Diana Henry's Pickled Lemons. What should I use instead?
The recipe is simple: sweat salted lemon slices overnight, layer in a jar with sprinkles of paprika, cover with olive oil. The problem - paprika and I don't get along too well. Your thoughts?
Thank you, everyone. ;o)
P.S. The recipe is from her delightful, oft-overlooked "Crazy Water, Pickled Lemons."
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3 Comments
If not, try a little bit of sumac. It will give a little color and sour flavor. Also related to the same cuisine.
Or a bit or both, pepper and sumac.