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12
1/2
ar
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1
6
12
8
2
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c
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Lemons (1)
Sea Salt (2)
Lemon Juice (3)
-- Optional
Cinnamon Stick
Cloves
Coriander seeds
Peppercorns, black
Bay Leaf
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Make: - (33 days - 45 min work)
- If the LEMON lemon rinds are a little thick, it is best to
soften them so they will pack better and need less lemon juice. Do
this by soaking whole lemons in water for 3 days, changing the water
every day.
- Cut Lemons from the pointy end to within 1/2 inch of the stem
end into quarters. Sprinkle salt over the exposed lemon pulp and then
massage back into lemon shape. This is very traditional, but
some heretics do cut them all the way into quarters.
- Place 2 T Salt in the bottom of the jar. Tightly pack in a
layer of lemons and squash them down tight. Sprinkle more salt over
the layer, and some of the spices (if used). Repeat until lemons are
all in the jar, then add any remaining salt.
- Squeeze as much fresh Lemon Juice as is needed to cover the
lemons completely and seal the jar (see
Note-3).
- Keep in a warm spot to ferment for 30 days, shaking the jar every
day to distribute the brine. If you really must, you can start using
them after 2 weeks. If necessary, add more lemon juice and salt to
keep them submerged or they will develop some mold which will cause
mushy spots (see Note-4).
- When they are done they can be used as needed. Keep them in a cool
place, no need to refrigerate. Should some white mold form just rinse
it off the lemon before using. Note, the brine is good for a year and
can be used for as many as three batches of lemons.
- Usage: Many recipes call for discarding the pulp and
using only the rind, but others use both together. Another common
plan is to use the pulp in the sauce and the thinly sliced rind as
a garnish. Some suggest rinsing the lemon before use to remove the
salty brine, but others prefer to get the full impact of flavors.
Basically, you can use your own preference and judgement.
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