Preserved Lemons (Salted Lemons)

1. 1

   Prepare a heat-resistant jar that can be tightly sealed, and use one of the following methods for sterilizing: Soak the jar in bleach or other sterilizing agent, then wash.

2. 2

   Boil the jar in water for 30 minutes to sterilize.

3. 3

   Sterilize with high-proof alcohol.

4. 4

   Rinse the lemons, then soak them for about 30 minutes in high-proof alcohol (gin or sake).

5. 5

   Use freshly picked lemons to avoid fungicides and wax coatings.

6. 6

   Blot dry with a paper towel, then cut the lemon in the order shown.

7. 7

   [How to preserve the lemons:] Start with a layer of salt, then add a layer of lemons, and another layer of salt, then add a bay leaf.

8. 8

   Then repeat with a layer of lemons, salt, and a bay leaf.

9. 9

   Turn the jar upside down, shake it up, then store it in the refrigerator.

10. 10

    Shake daily for up to one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.