Directions:
- Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
- Rub salt on exposed flesh and re-form.
- Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
- Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
- Close jar and store on a shelf.
- Occasionally turn jar over to redistribute salt.
- Lemons can be used in two weeks and will keep unrefrigerated for a year.
- To use, rinse slices under cold water to remove salt.
- Remove and discard pulp.
- Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 28.03 Kcal (117 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4241.22mg | 177% | |
| Potassium | 133.4mg | 3% | |
| Total Carbs | 8.7g | 3% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 51.2mg | 85% | |
| Iron | 1mg | 5% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 26.32 Kcal (110 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3982.18mg | 177% | |
| Potassium | 125.25mg | 3% | |
| Total Carbs | 8.17g | 3% | |
| Sugars | 2.72g | 12% | |
| Dietary Fiber | 2.72g | 12% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 48.1mg | 85% | |
| Iron | 0.9mg | 5% | |
| Calcium | 23.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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