| 1 |
Wash lemons well. Place in large glass, stainless stell or plastic container. Cover with cold water and allow to soak for 3-5 days, changing water daily. |
| 2 |
Drain lemons. Insert the point of a sharp knife into peel 1/4 inch from the bud end of each lemon and make four incisions lengthwise to within 1/4 inch of the other end. Then cut through incisions so that lemons are cut completely through both sides, but are still held together at both ends. |
| 3 |
Insert 1/4 teaspoon coarse salt into center of each lemon, and arrange lemons in sterilized preserving jars and sprinkle with 1 tablespoon coarse salt. Add strained juice of 1 lemon to each jar and pour in enough boiling water to cover lemons. |
| 4 |
Store in a dry place and leave for 3 weeks. |
| 5 |
To use: Rinse well under cold running water. Cut away pulp from each quarter and use peel only. |
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