Directions:
- Rinse and dry lemons; trim tips of stem ends, starting at blossom end, cut each lemon lengthwise in quarters to within 1/2 inch of stem end, leaving all 4 pieces attached.
- Divid 1/2 cup salt evenly among lemons, rubbing it onto pulp.
- Close lemons and divide among 2 clean 1-quart jars with tight fitting lids, packing tightly.
- Add 1/2 cup lemon jice to each jar and enough cold water to cover.
- Add 1 tablespoon of remaining salt to each jar.
- Cover and shake gently.
- Chill, shaking jars daily and pressing lemons into liquid so they remain covered, until peel is softened, at least 3 weeks or up to 1 year.
- To use, remove lemons from brine, romove seeds, and rinse.
- Chop or cut into thin strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 31.37 Kcal (131 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2651.95mg | 110% | |
| Potassium | 148.61mg | 3% | |
| Total Carbs | 9.81g | 3% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 0.77g | 2% | |
| Vitamin C | 56.8mg | 95% | |
| Iron | 0.8mg | 4% | |
| Calcium | 22.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 25.27 Kcal (106 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2136.09mg | 110% | |
| Potassium | 119.7mg | 3% | |
| Total Carbs | 7.9g | 3% | |
| Sugars | 2.85g | 14% | |
| Dietary Fiber | 1.87g | 9% | |
| Protein | 0.62g | 2% | |
| Vitamin C | 45.8mg | 95% | |
| Iron | 0.6mg | 4% | |
| Calcium | 18.2mg | 2% | |
* 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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