4.6
(3)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Wash a 1L (4-cup) capacity glass jar with lid (don’t use a metal lid – the salt may corrode it). Dry. Scrub lemons under cold water. Pat dry. Cut into quarters lengthways (don’t cut through base).
Step 2
Place sea salt in the centre of each lemon. Pack the lemons firmly into the jar. Add bay leaves and cinnamon stick to jar.
Step 3
Cover with fresh lemon juice. Seal. Store in a cool place away from direct sunlight for at least 4 weeks. If the liquid level drops, add more lemon juice to cover lemon (if lemon isn’t submerged in liquid, a harmless white mould may appear).
Step 4
To use, remove the lemon from the jar. Rinse under cold running water to remove salt. Pat dry. Remove the rind and chop as desired. Discard flesh and white pith – they’re too salty to use.
Your folders
toriavey.com
4.8
(22)
5 minutes
Your folders
cooking.nytimes.com
5.0
(595)
Your folders
toriavey.com
4.8
(22)
5 minutes
Your folders
bonappetit.com
Your folders
mayihavethatrecipe.com
5.0
(2)
Your folders
growforagecookferment.com
5.0
(6)
Your folders
whatscookingamerica.net
Your folders
thekitchn.com
Your folders
seriouseats.com
4.5
(6)
Your folders
myrecipes.com
5.0
(2)
Your folders
altonbrown.com
3.9
(81)
Your folders
momskitchenhandbook.com
4.4
(5)
Your folders
themediterraneandish.com
4.7
(25)
Your folders
foodnetwork.com
5.0
(3)
15 minutes
Your folders
marthastewart.com
Your folders
allrecipes.com
5.0
(5)
Your folders
allrecipes.com
Your folders
immigrantstable.com
Your folders
omgyummy.com
4.3
(40)