Lemon slices are rich in vitamins, whitening and beautifying, refreshing and avoiding osteoporosis. Lemon can also promote the secretion of proteolytic enzymes in the stomach and increase gastrointestinal activity. In daily life, it can be used to make cold dishes and pickled foods instead of vinegar. Pickled lemon slices are a kind of delicious food with lemon and sugar as the main ingredients. Today, let's talk about the methods and skills of pickling lemon slices.

First, wash the lemon with warm water to avoid wax deposition on the surface of the lemon, and then soak it in clear water for about half an hour. After washing the lemon, cut off the skins at both ends to avoid bitterness during pickling. The skin of the lemon is very bitter. Slice, avoid cutting too thick, and avoid incomplete flavor when pickling. Prepare a small bottle with a lid, with a layer of sugar on the bottom and a layer of lemon slices on the top. Spread a layer of sugar and let the lemon slices and sugar interweave until the lemon slices are spread out. Finally, spread a thick layer of white sugar on the surface. White sugar is fresh, so you need to put more. Finally, cover it and put it in a cool place at room temperature. You can take it out and soak it in water for at least a week. The longer you soak it, the better it tastes. Pickled lemon. That's it.

It should be noted that never give up halfway, otherwise it will be too simple. Pickled lemons can not go bad easily for a long time, but don't pickle them too much, and it's not too late to pickle them after eating a certain amount. Secondly, water must be added, and it must be added. Adding water will not weaken the taste, and adding water must not touch all lemons. Water can isolate air to avoid oxidation to a certain extent, that is, it can prolong the shelf life, and also make the pickling function better and the lemon more delicious. If no water is added, sugar will absorb the water in lemon, which will lead to the failure of pickling.