1, to prepare fresh lemons, it is best to prepare smaller lemons.

2. After scalding the bottle with boiling water, it needs to be completely dried in the sun. After cleaning the lemon, it should also be completely dried in the sun. Do not touch raw water in all processes.

3. Shake it gently several times a day during the curing process to make the lemon and edible salt inside full.

4. The longer salted lemons are preserved, the stronger the effect, so the salted lemons commonly used by local people are preserved for one year.

Pickling method of salted lemon

Ingredients: 5 kg of green lemon and 500 g of salt.

Steps:

1, clean the glass jar, pour a bowl of boiling water, shake and clean it again, dry the water without oil.

2. Clean the surface of the green lemon, remove it, rub it with salt, clean it with purified water, remove it and dry it. There can be no oil in this process.

3. Sprinkle some salt into the bottom of the glass jar, put it into the glass jar in the form of 1 lemon 1 salt, and finally sprinkle a thick layer of salt on the top, and cover it with a fresh-keeping bag to seal it. It is best to put it in the place where solar energy shines. It can be eaten after 6 months of pickling. The longer the pickling time, the more valuable it is.

4. This is a lemon that has been marinated for 4 years. It has a thick juice and a rich flavor. It can be used as a lemon duck or soaked in water.