Tips for pickling salted lemons

1, to prepare fresh lemons, preferably smaller lemons.

2, bottles need to be placed in the sunshine after boiling water to dry completely, lemon cleaning should also be placed in the sunshine to dry completely, all the process do not get raw water.

3, the pickling process should be gently shaken a few times a day, so that the inside of the lemon and edible salt fully.

4, the longer the salted lemon is cured, the stronger the effect, so the local people generally use the salted lemon are cured for a year.

Salted lemon pickling

Materials: 5 pounds of lemons, 500 grams of salt.

Steps:

1, glass jar clean, pour a bowl of boiling water, shake and clean again, dry the water, can not have oil.

2, lime clean the surface fished out, scrubbed with salt once, cleaned with pure water, fished out to dry the water, this process can not have oil.

3, glass jar sprinkled into some salt bottom, 1 layer of lemon 1 layer of salt way into the glass jar, and finally the top layer of thick salt, cover the plastic bag seal. Put in the solar energy to the place of the best, pickling 6 months can eat, the longer the pickling time is the more treasure.

4, this is pickled 4 years of lemon, thick juice, rich flavor, do lemon duck, soak water can drink.