Steps of salting lemons
1. Some sealable bottles and cans should be boiled dry.
2. Wash and dry the green lemon;
3. Pour the salted salt into a glass bottle boiled in boiling water and dried, and add cold water to make saturated brine. The water level can reach half a bottle, and 2-3 cm of salting salt should be reserved at the bottom of the bottle (because some water will be precipitated during the salting process of lemon to dissolve the salt in the bottle, some salt should be reserved in the bottle).
Add lemon, compact, seal and marinate for one year before eating.
4. In the first month of curing, open the lid every one or two days to see if the water level overflows and scoop out the spilled water at any time.
When curing, the top lemon near the bottle mouth will float on it because of buoyancy, and some surfaces will be exposed to the air. Sprinkle some pickled salt on the exposed surface to play the role of sterilization, without worrying about rot and deterioration.
5. After half a week of pickling, the volume of lemon gradually shrinks due to the precipitation of water, and several green lemons can be added according to the situation. Similarly, sprinkle salt on the surface.
7. After pickling for one and a half months to two months, it can be clearly seen that the lemon is dry. At this time, if there is too much pickling, you can pour the bottle. I squeezed one bottle of lemon into the other two bottles, and three bottles became two.
Marinate for a year and you can eat it in Kaifeng. The longer the cure time, the better the treatment effect.
When taking, lemon: honey is equal to1:4. You can take a lemon and 4 times of honey, smash them with a blender, mix them evenly, and seal them. When drinking, scoop it directly (a lemon can be eaten for several days) and take it with warm water.
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