Photo by Rachael
This is a quick and easy way to add bright, tangy flavor to pasta, chicken, vegetable dishes. Really, most any dish can benefit from this addition.
Ingredients
- Lemons [6-10]
- Kosher Salt
- Ball Jar [glass]
1 jar
Directions
Wash your lemons, cut off the ends.
Cut a slit into the side of each lemon.
Pack with salt.
Place lemon[s] into glass Ball jar, packing in as many as you can.
Squash them down with the handle of a wooden spoon.
Put the jar into the fridge.
Keep sqaushing them down daily, they'll continue to release more juice.
Keep squashing until they are submerged in juice/salt.
After about 3 weeks they'll be ready!
Wash thoroughly and discard the lemon-meat.
Slice the preserved peel into tiny pieces and add to any dish.
Yum!
2-3 weeks
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Comments
You can pour excess salt into the jar, but it's not necessary, really. As the lemons are squashed--juice and salt fill the jar. I think I put maybe a tablespoon in, post-lemon.
Do you put a lot or a little salt in the jar? A tablespoon maybe?