Preserved Citrus Fruit
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 d.
Preparation
Calories:
0
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 0 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1 mg | (0 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 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
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.
