Preserved Lemons (Salted Lemons)

Name: Preserved Lemons (Salted Lemons)
Cuisine: American
Ingredients: 5 Lemons; 40 grams Salt; 2 Bay leaves; 1 enough to cover the lemons Your choice of high-proof alcohol

cookpad.japan @cookpad_jp

Because it's all the rage I added bay leaves since they go well with lemons.

Although it may be common knowledge, since these can be preserved for a long time, be sure to thoroughly sterilize your jar.
I recommend sterilizing the jar with a high-proof alcohol, such as gin or vodka. Recipe by coo&324

Because it's all the rage I added bay leaves since they go well with lemons.

cookpad.japan @cookpad_jp

Because it's all the rage I added bay leaves since they go well with lemons.

Saved

Ingredients

5Lemons
40 gramsSalt
2Bay leaves
[Sterilized jar]
1enough to cover the lemons Your choice of high-proof alcohol

Saved

Steps

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. Boil the jar in water for 30 minutes to sterilize. Sterilize with high-proof alcohol.
2

Rinse the lemons, then soak them for about 30 minutes in high-proof alcohol (gin or sake). Use freshly picked lemons to avoid fungicides and wax coatings.
3

Blot dry with a paper towel, then cut the lemon in the order shown.
4

[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. Then repeat with a layer of lemons, salt, and a bay leaf.
5

Turn the jar upside down, shake it up, then store it in the refrigerator. Shake daily for up to one month.