Directions:
- Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through).
- Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon.
- Place 1 tablespoon salt on bottom of a large mason jar.
- Pack in the lemons, pushing down to release more juice.
- Add a few teaspoonfuls of salt at each layer, along with some peppercorns and chili pepper.
- Cover with lemon juice and seal.
- Let stand in a warm area at least 30 days, turning jar upside down each day to distribute salt and juices.
- If a lacy or cloudy growth appears, remove it with a wooden spoon.
- To use, rinse lemons briefly as needed under running water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.72 Kcal (141 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.34mg | 0% | |
| Potassium | 160.71mg | 3% | |
| Total Carbs | 10.46g | 3% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 61.8mg | 103% | |
| Iron | 1.2mg | 6% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 29.02 Kcal (122 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.01mg | 0% | |
| Potassium | 138.31mg | 3% | |
| Total Carbs | 9g | 3% | |
| Sugars | 3g | 14% | |
| Dietary Fiber | 3g | 14% | |
| Protein | 1g | 2% | |
| Vitamin C | 53.2mg | 103% | |
| Iron | 1mg | 6% | |
| Calcium | 26mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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