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Jan 5, 2017

Exciting Lemons 2

It's been about 24 to 36 hours since Step 1.
I might have forgotten the lemons for a bit........sorry.......life and all that!!!!
Time for Step 2 which is the longest part of this experiment.
Place lemons in mason jar using a spoon or fork to help with placement and compaction. See the syrup or juice the lemons have already made? This is a good thing, I think.

Make sure to pack them tightly then pour liquids over all & seal well. Place in frig for several weeks to months.
I'll be checking on the lemons on February 5th, so stay tuned!! At that time I'll open the jar and do a taste test. With all that salt I don't know what to expect but it is fun just thinking about it.
Mr. Cowboy is in the background with raised eyebrows and is about to go out to the back forty to "kick" so dirt.......LOL!!


Gene Black said...

Interesting. Most recipes for "Moroccan Lemons" have them fermenting at room temp for weeks. Do you know if this method makes the entire lemon edible?

Carol- Beads and Birds said...

I know NOTHING about preserving lemons. I admit I did not know what a Moroccan Lemon was so I googled THAT, but did not read any more than to be informed that it is a way to preserve them, which was keeping my promise to you not to investigate recipes. I am SO interested in this experiment and thank you for blogging about it.
xx, Carol

Angie in SoCal said...

Yours is the second blogger that has made these. I've never heard of salted lemons. I'll be interesting in what you report in February. Blessings,

Anonymous said...

So cool! Thank you for showing such a beautiful jar of lemons. That alone was worth the price of admission. =)


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