Preserving Lemons with sea salt is one way to use your lemons when the tree is full,
All you need is
Lemons, cut ends off and quarter
Fine Sea Salt - I use Pink Himalayan with no added nasties
extra Lemon juice
Cover each 1/4 of lemon with salt
put in jar, pulp side up, pushing down each layer of lemon to compress until jar is almost full.
Add 2 extra table spoons of salt per pint jar
fill lemon juice to top of jar, remove air bubbles with a knife
wipe jar seal and thread clean, put lid on
wash jar with water to remove any food
Store in cool dark place for 2 months before using
To use your preserved lemons
Remove lemon from jar, rinse salt off, remove pulp and discard
Slice skins to size required for use.
Under skin of roast chicken for a delicious Lemon Chicken
Sliced finely for salads or rice dishes
and In slow cooked dishes
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