Steps: |
| -Holding the lemons in your hand, quarter the lemon lengthwise. Only cut 3/4 of the way, leaving the bottom in tact. |
| -Press the salt into the center of the lemon, coating the inside of the quarters. |
| -Place a 1/4 cup of salt in the bottom of a jar or tight fitting container. |
| -Place a lemon in the jar once it is ready and cover with salt, repeat until the jar is full. |
| -The lemons will be stuffed with salt and packed into the jar. |
| -Cover and refrigerate for a month before using. |
| -When the lemons are ready, use them one at a time as needed. |
| -Remove the lemon from the salt and rinse it well under cold water. |
| -Use a paring knife to remove all of the flesh and the white pith on top of the rind. |
| -Take the soft yellow rind and julienne or mince for use in recipes. |
| -The lemons will keep, packed in salt, for months. |
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