Intrigued by the concept, i tried it last year, did not know quite what to do with it..This year I made a commitment. And found a way to prepare and test it. The result was very successful, most popular implementation with roasted chicken or chicken thighs. Certainly will experiment with more dishes and recommend you do too.
I kept the first batch in the fridge for over a month before using it..
- Some lemons – think of how many you will be able to squash into a tightly closed jar; it will take some practice. My first effort took maybe 8 lemons into a one liter jar (twist top one)
- 1/2 cup salt, more if needed
- Extra freshly squeezed lemon juice, if needed
- Sterilized canning jar
- Place 2 Tbsp of salt in the bottom of a sterilized jar.
Prepare the lemons
- Scrub them very thoroughly
- Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon.
- Cut the lemons as if you were going to cut them in half lengthwise, starting from the tip, but do not cut all the way.
- Keep the lemon attached at the base.
- Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.
- Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.
- Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar.
- Fill up the jar with lemons, make sure the top is covered with lemon juice.
- Add more fresh squeezed lemon juice if necessary.
- Top with a couple tablespoons of salt.
- Seal the jar and let sit at room temperature for a couple days.
- Turn the jar upside down occasionally.
- Put in refrigerator and let sit, again turning upside down from time to time, for at least 3 weeks, until lemon rinds soften.
- Store in refrigerator for up to 6 months
- Remove a lemon from the jar and rinse thoroughly in water to remove salt.
- Discard seeds before using.
- Discard the pulp before using, if desired.