Preserved Citrus Fruit

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Difficulty:
easy
Difficulty
Preparation:
30 d.
Preparation
Calories:
0
calories
Calories
How many calories can I eat?

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie0 cal.(0 %)
Protein0 g(0 %)
Fat0 g(0 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin K0 μg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0 μg(0 %)
Pantothenic acid0 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium1 mg(0 %)
Calcium0 mg(0 %)
Magnesium0 mg(0 %)
Iron0 mg(0 %)
Iodine0 μg(0 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Uric acid0 mg
Cholesterol0 mg
Complete sugar0 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
600
Ingredients
5 lemons (quartered)
¼ cup Sea salt
3 cloves
½ tsp fennel seeds
4 black peppercorns
1 bay leaf
lemon juice
How healthy are the main ingredients?
lemoncloves
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Preparation steps

1.
Sprinkle salt on the exposed lemon flesh.
2.
Place 1 tablespoon salt on the bottom of a 600ml|20 fl oz jar. Pack in the lemons as tightly as possible, pushing them down, adding more salt and the spices between the layers.
3.
Press the lemons down to release their juices and to make room for the remaining lemons. If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice. Leave some air space at the top before sealing the jar.
4.
Leave the lemons for 30 days in a warm place, shaking the jar from time to time to distribute the salt and juice. Rinse the lemons under running water before using.
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