It is a great way to save the flavor of lemons and even intensify it for cooking.
You can make as much or as little as you want and get creative with your foods. It goes in the fridge so no canning is required.
You will need lemons...
You will need Kosher salt and some sugar....
Get a container, such as a quart canning jar (I use a large lidded jar), and put some of the salt sugar in the bottom, then quickly mix the cut lemons in the bowl with the salt sugar mix and put the pieces layered in the jar, adding more of the salt and sugar mix....
When time has passed, the lemons smell yummy, and you only use the peel, the fruit part is discarded as you rinse off the salt/sugar before use.
This is excellent cut up and used with fish, but also chicken, pork and pasta....get creative and enjoy!
So, as you have the change in seasons, and the lemons need to be used....that is one way to preserve them without canning!!
(Below is the recipe from Food & Wine......)
- 5 cups kosher salt
- 5 tablespoons sugar
- 6 lemons, scrubbed and quartered
- In a large bowl, mix the salt with the sugar. Toss the lemons with half of the sugar-salt. Pour a small layer of sugar-salt into a clean quart-size jar. Layer the lemons in the jar, covering them with the remaining sugar-salt as you go. Refrigerate the lemons for at least 2 weeks. To use, rinse the lemons well and use the peel only.