Rate this recipe
0/5
(0 Votes)
Ingredients
- 10 small lemons, scrubbed, cut from top to bottom in quarters (but not all the way through)
- 1 cup kosher salt
- Olive oil to cover
Details
Preparation
Step 1
After cutting lemons, pack with salt by prying lemon open one way and adding a tablespoon of salt, and then open it the other way and add salt. Pack into a clean wide mouthed mason jar using a stainless steel spoon. Wood harbors bacteria. Let them stand at room temperature for one week. Press again and cover with oil. Chill for one month before using.
You'll also love
- Shrimp and Crab Meat Alcachofas 2.3/5 (3 Votes)
- ORANGE PINEAPPLE MARMALADE 0/5 (0 Votes)
- Dark chocolate covered pumpkin... 0/5 (0 Votes)
- Trisha Yearwood's coconut cake 0/5 (0 Votes)
- Toasted Quinoa Salad with Lemon... 0/5 (0 Votes)
Review this recipe