DON’T WASTE YOUR PEELS!!! Make a batch of salt cured lemons before citrus season is over 🍋 it’s so easy and will elevate the flavor of anything you use them with
INGREDIENTS (for 1 quart)
•5-6 large organic lemons (I like Meyer lemons for this)
•mineral salt
•optional: any herbs and spices you like
METHOD:
•wash your lemons
•cut off the stem and butt ends of the lemons so they sit flat
•score an X into the tops of the lemons almost all the way down, but not completely- you want them to stay in one piece
•open the lemon and fill with salt- about 1/2-1 tbsp per lemon
•grab a quart sized mason jar and sprinkle a bit of salt on the bottom
•one by one, add your lemons and tamp them down as you go, layering spices if you’d like
•once your jar is full almost to the top, add your glass @masontops weights and fermentation lids
•allow the lemons to sit and age for at least 1 month before you test them out
•once they have softened and aged to your liking, remove the weights and replace the lid and store in the fridge – they’ll continue slowly curing and get more delicious!
To make this easy lemony Mediterranean tuna salad:
•add 2tbsps minced preserved lemon, 1tbsp grainy mustard, 2tbsps yogurt, pinch of dill, 1tbsp olive oil, grated garlic, cracked pepper to a bowl and mix until smooth
•add chopped olives, celery and tuna and mix again
•serve on crackers with a side of kraut of course !
These lemons are super versatile and amazing pretty much anywhere you add them! Use them like salt!
video and recipe @alexandraskyee
Shop tools here: https://www.masontops.com/products/complete-mason-jar-fermentation-kit-product-information
1 Comment
I just eat the whole lemon on its own lol I love the skin and all I eat it like an apple though this looks really nice and cool so I might try it! ^^