How to pickle salted small limes (lemon)?

Wash the small limes and dry them thoroughly;

Prepare large pieces for consumption Sea salt, glass bottle, clean, dry, sterilize and sterile;

Use scissors to cut off the top of the small green lemon;

Put the small green lemon into the bottle and put a layer of small green lemon Sprinkle a layer of salt on the lemon, compact it, seal it, and finally cover it with salt;

Tighten the bottle cap and start pickling. After pickling for a few days, the lemon will slowly shrink in size due to the precipitation of water. You can adjust the lemon size according to the situation. Add a few green lemons and add some sea salt on top. It can be eaten after pickling in pure salt for half a year. The longer the pickling time, the better and the more effective it will be.

After pickling for 20 days, add some lemon noodles and seal with salt.