California is known for great citrus!
In my opinion one of the best reasons to live here!
Once you start growing citrus, you always have extra! Which is what brings me to my post today. I have lots of Lemons! There is only so much juice I can squeeze and freeze. The juice I squeeze, is saved for Lemon-aid and for canning and salad dressings.
I asked many people on Twitter and Facebook, (two of my favorite places) what I should do with all my extra lemons. Preserving them is what really got my attention!
Preserving Lemons is very easy! There are many different spices you can use as well. I just did a basic recipe!
All you need is Lemons, Salt and Jars! Oh, and a knife for cutting!
Add 2 Tbls. of salt to the bottom of each jar. Make sure your jars are sterilized.
Start off by cutting slits in the Lemons leaving the peel attached to the flesh. Also, cut the ends of the lemon with the stem off!
Sprinkle salt in the insides of the exposed Lemon.
This is the fun part!
Stuff those Lemons into the jar. Squish them down adding the extracted juice from the Lemon. Make sure the juice covers the Lemons. If you need more juice, add freshly squeezed Lemon juice. Top each jar with a couple tablespoons of salt. Seal jars with lids.
Let the jars sit at room temperature for a couple of days. Turn the jars upside down occasionally. Put in refrigerator and let it sit. While in the refrigerator, remember to turn jars upside down occasionally.
Leave in refrigerator for 3 or 4 weeks, until the rinds are softened.
You can store them in the refrigerator for up to 6 months. When you do use, make sure you rinse the lemon to remove any salt. Get rid of the seeds and any flesh (if you want)
How are you using Lemons?
Do you have favorite uses for Lemons?
Happy Lemon picking friends!!!