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PRESERVED LEMONS

LEMONS
KOSHER SALT
PICKLING SPICE

STERILIZE JARS AND LIDS BY BOILING THEM FOR SEVERAL MINUTES.

CUT LEMONS ALMOST THROUGH INTO QUARTERS FROM ONE END.

PACK AS MUST SALT AS YOU CAN INTO LEMON.

CRAM LEMONS INTO STERILE JAR, SPRINKING A LITTLE PICKLING SPICE ON EACH ONE.

REALLY PACK IN THOSE LEMONS! SQUISH THEM DOWN. CRAM IN MORE.

STORE IN COOL DARK PLACE; REFRIGERATE AFTER OPENING.