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Prep Time: 10 Minutes Cook Time: 43190 Minutes |
Ready In: 43200 Minutes Servings: 8 |
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I found this on the internet per recipe request. It looks so interesting I'm going to make these soon. Let me know if you do first. Ingredients:
5 lemons |
1/4 cup salt (i would use kosher) |
1 cinnamon stick (optional) |
3 cloves (optional) |
5 -6 coriander seeds (optional) |
3 -4 black peppercorns (optional) |
1 bay leaf (optional) |
fresh lemon juice, not the bottled stuff,if needed |
Directions:
1. Quarter each lemon from top to 1/2 inch from bottom.
2. Sprinkle with salt on exposed flesh and reshape fruit.
3. Place 1 T of salt in the bottom of a sterilized one pint mason jar.
4. Pack in the lemons, pushing down with addition and layering remaining salt and spices along the way.
5. Press lemons down to release their juices.
6. Add FRESH lemon juice to cover lemons if needed, leaving some head space.
7. Top with a sterile lid, and shake jar well.
8. Shake jar once every day, for 30 days, and then you're ready to use.
9. Note-if you see a lacy white substance clinging to the lemon's don't worry, it's not harmful.
10. You need to rinse your lemons anyway before using to remove the salty brine.
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