Directions:
- Rinse 2 lemons (5 oz. each). Score peels about 1/4 in. deep down length of lemons, spacing slashes about 1 inch apart. In a 2- to 3-quart nonreactive pan, combine 2 1/2 cups water, 3 tablespoons kosher salt, and lemons. Bring to a boil over high heat, then reduce heat, cover, and simmer until lemon peels are tender when pierced, 12 to 15 minutes. With a slotted spoon, transfer lemons to a pint-size widemouthed canning jar; reserve salted water. Add 2 whole cloves, 1 dried bay leaf, 1 cinnamon stick (3 in.), and 2 teaspoons each coriander seeds and black peppercorns to jar. Press lemons down slightly to release juices. Pour enough of the reserved salted water over them to cover completely; seal with lid. When cool, chill at least 5 days, turning jar occasionally (lemons may darken a little), or up to 3 months. To use, lift lemons from liquid, scrape out soft pulp, and sliver or chop peels.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.15 Kcal (423 kJ) | ||
| Calories from fat | 53.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 9% | |
|---|---|---|---|
| Cholesterol | 4.24mg | 1% | |
| Sodium | 4872.88mg | 203% | |
| Potassium | 257.26mg | 5% | |
| Total Carbs | 15.2g | 5% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 5.8g | 23% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 76mg | 127% | |
| Iron | 2.1mg | 11% | |
| Calcium | 65.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 61.22 Kcal (256 kJ) | ||
| Calories from fat | 32.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 9% | |
|---|---|---|---|
| Cholesterol | 2.57mg | 1% | |
| Sodium | 2949mg | 203% | |
| Potassium | 155.69mg | 5% | |
| Total Carbs | 9.2g | 5% | |
| Sugars | 2.68g | 18% | |
| Dietary Fiber | 3.51g | 23% | |
| Protein | 1.18g | 4% | |
| Vitamin C | 46mg | 127% | |
| Iron | 1.2mg | 11% | |
| Calcium | 39.7mg | 7% | |
* 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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