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T O P I C R E V I E W
YellowRose
Posted - Aug 07 2014 : 07:15:46 AMThis morning I started the process of preserving lemons. They are used in mid-Eastern and some African dishes. I use them when roasting vegetables, in sweet & sour sauces, and coming up with new ways to use them all the time.
Recipe:
Small Lemons to fill the jar you choose. Kosher Salt
Wash lemons and cut off both ends. Stand lemon up on one end. Cut the lemon top to bottom in quarters within 1/4 of bottom.
Open the lemon like a flower and fill with kosher salt. Close the lemon and put in jar. Continue the process until the jar is stuffed with lemons.
Tighten the lid and put in a cool place. After a week or when all of the salt has been absorbed into lemon and it's juice put jar in fridge. Keep up to 6 months.
