Preserved Lemons

The ingredient of Preserved Lemons

• 1kg about 8 lemons scrubbed competently
• 280g 1 cup rock salt
• 3 cinnamon sticks
• 12 sum up cloves
• 4 bay leaves
• 750mls 3 cups open lemon juice approximately

The Instruction of preserved lemons

• wash and dry a 2 litre 8 cup glass jar gone a plastic or plastic lined lid a metal lid may corrode with time
• cut the lemons into residence lengthways without sour through to the base so the bases remain intact
• place lemons in a large clean bowl and sprinkle rock salt into the centre of each massage each lemon firmly next to the base and side of the bowl to extract as much juice as possible without tearing the skin
• place the lemons cinnamon sticks cloves and bay leaves alternately in the jar fitting the lemons in as tightly as possible pour any liquid and salt unshakable in the bowl into the jar and peak happening later than passable lemon juice to completely cover the lemons
• seal label and date after that stand for at least 6 weeks forward into the future using the lemons will soften in the brine and may put into action to float as a result they may not be extremely enormously covered by the liquid and can progress a harmless white mould if this occurs straightforwardly wash it off yet to be using
• to use separate a lemon from the brine and cut off as much as you need wash well cut away and discard the flesh and use without help and no one else the softened rind

Nutritions of Preserved Lemons

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