Description
I'm probably one of the biggest fans of the "Scullion" the last 2 years. The tab is not closed I have for months and is updated every couple of hours thinking, "What an interesting girl to share?". Long did not dare to put at least one recipe, so many talented women hostesses on the website! Always know what "superbabes" learn delicious soup on the website, which "miss" a recipe for delicious seafood and no chefs to search for other recipes. Tried several times to find your recipes from old cooking books that are too lazy to look, to remember the exact recipe, and to my surprise, I did not find. Salted lemons, which are prepared, I didn't find on the website. If recipe-poltorashka, I will remove. These lemons, I add to stews, to rice with vegetables. Very tasty snack on the table. The juice from lemons can add to the seasoning in the salad.
Ingredients
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Lemon
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Salt
Cooking
Deliberately do not give the number of lemons and salt. Banks are different. But one lemon - one teaspoon of salt with uppers. Banks with a wide neck, with screw cap, sterilized (I do this in a double boiler). Lemons thoroughly washed. If the skin includes a wax is to remove it with a sponge. I have lemons from three shops, the varieties are different, turned out beautiful citrus mix.
From lemons to cut off the single tip and cross-shaped incision from both sides. In each hole add the salt.
The lemons very tightly, with effort, to stamp in Bank. Cover and leave at room temperature for one day. Lemons give a lot of juice, become soft. A day in a jar I have included some more of the same lemons with salt.
Four days later (on the first tab of lemons) put the jar with the lemons for 3-4 weeks in a cooling chamber. Seal and store in the same place. Will not say exactly how many. I have more than a month the lemons are not stored never, eaten.
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