- This topic has 1 reply, 2 voices, and was last updated December 17, 2012 at 8:54 pm by .
- December 17, 2012 at 4:31 pm #313079
I thought I posted this yesterday but don’t see it now. Sorry if it’s a duplicate.
Anyways, a neighbor blessed me with a bunch of lemons. I don’t have a juicer but I can make do I guess. I hate to waste so I’m looking for ideas on how to use and put up these lemons. I appreciate any help.
- December 17, 2012 at 6:45 pm #435625
Ok, here’s a list . . .
Blue Ribbon Lemon Bars:
Guide to Lemon Juicing:
Smart Ways to Use Lemons
Delicious Lemon Curd Recipe- Beautiful and tasty for gifts
Brown Sugar & Lemon Scrub
Roasted Lemon & Garlic Shrimp
Autumn Chicken with Lemon Sauce
Homemade Lemon Extract
Lemon Blackhead Remover- skincare tip
- December 17, 2012 at 8:54 pm #435626
Thanks FreebieQueen. I did see these before posting and intend to try some of them out. I also found some lemon preserving recipes that sound super interesting.
1/4 cup salt, more if desired
Optional Safi mixture:
1 cinnamon stick
5 to 6 coriander seeds
3 to 4 black peppercorns
1 bay leaf
Freshly squeezed lemon juice, if necessary
Sterile 1-pint mason jar
print a shopping list for this recipe view wine pairings
Preparation1. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
3. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
4. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
Evidently, this brew is great for rubbing on and putting in baked chicken among other things. Sounds sooo good to me~!
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