|My first canning attempt :)|
While I'm gone I didn't want the extra lemons to lame around doing nothing so I've decided to literally sit them in good use! I flipped through a couple of cook books lately and using preserved lemons are popping up here and there in recipes.
I've already narrowed down the exciting dish that I'll attempt in 3 weeks time (that's how long my lemons will be sitting, usefully) is actually lobster! Justin has also agreed to go far and away to fetch some, at least that's the plan :)
I'm only using a small jam jar with limited lemons but feel free to up the numbers accordingly. I've also picked the most basic of lemon preservation recipe from all my web reading, Put Up or Shut Up, Simply Recipes, 101 Cookbooks and David Lebovitz
- 4 lemons
- ½ cup sea salt
- 1 jam jar, rinsed