|My lucious lemons!|
Salt, 1 Dessertspoon of salt per lemon, plus one for the jar
Freshly squeezed lemon
1. Using thick skinned lemons – cut into quarters; place the lemons flesh side down in preserving jars and sprinkle each quarter with salt as you add it to the jar.
*For every lemon use a good dessertspoon of salt per lemon plus one for the jar.
2. When the jar is full, press right down on the lemons to squeeze the juice out, filling the jar with more slices, again squeezing right down then immerse all the lemons by topping up the jar with fresh lemon juice.
3. Place the lid on the jar and 6- 8 weeks later they’re ready to use.
Would love to hear what other great recipes you may have for preserving any type of citrus fruit??