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."