• 20              Lemons, washed & Dried
  •                    Table Salt


  • Cut the lemons into wedges.
  • Arrange then in a deep, preferably glass jar.
  • Add a generous amount of salt, shaking the jar to ensure the salt reaches as much surface area as possible.
  • Top the jar with more lemons and seal.
  • Over the next few months the juice will be drawn from the lemons as they cure. The liquid should cover the lemons and over time become like a syrup consistency. This is when they are ready to use, they will keep like this for many months due to the high salt content.



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