What is the pickling method for fresh salted lemons?

Pickle the lemon. One wide-mouth glass bottle with a lid, the size depends on the need;

There is a certain amount of table salt, regardless of coarse salt or fine salt, it is recommended to use coarse salt;

A few limes, remove the stems and wash them, and dry them in a cool place (the surface of the fruit can be free of water) for later use.

Method: Sprinkle a layer of salt into the wide-mouth bottle as the base salt, which does not have to be too thick;

Put the lemons into the bottle one by one, fill a small half bottle, and then pour in some salt, which is subject to the salt that can slightly cover the lemon;

Continue to add the lemon until it is full and slightly lower than the bottleneck;

Pour in the salt so that the salt can cover the top layer of lemon;

With the cap on, the seal does not have to be very tight. Finally, find a cool, safe place to place the bottle, and the rest is to wait.

Pickled lemon. Lemons are marinated with sugar or honey and can be stored for many months. The pickled lemon can be flushed or made into black tea, and can also be used as a snack, and one or two slices can be put into it when roasting fish, meat, and chicken, which has the effect of removing the smell and enhancing the taste.

Pickled lemon can supplement VC, which has the effect of clearing the throat and moistening the lungs, relieving the drink of shengjin, and whitening and nourishing the skin.

Ingredients. Ingredients: 150g lemon

Excipients: 50g of white sugar

Steps. 1.Prepare the lemon, sugar, and sealed jar.

2.Rinse the lemon peel and cut it into thin slices.

3.Sprinkle a layer of sugar in the jar.

4.Put a slice of lemon and sprinkle a layer of sugar on top of it.

5.Just like that, a slice of lemon, a layer of sugar, and finally sprinkle all the remaining sugar into the jar.

6.Take a piece of paper and write the date.

7.Stick it on the jar and enjoy it in about 4-5 days.

8.After a few days, remove one tablet.

9.The easiest way to eat is to flush and drink.

Tips: 1 Sugar has a preservative effect, if the sugar is less, lemons are easy to grow mold and deteriorate, and the amount of sugar I use is 1 3 of the weight of lemons.

2 Can be marinated at room temperature, but store in the refrigerator after opening the lid.

Ingredients: 300g lemon, 100g sea salt

Excipients: 1 tablespoon wheat flour, salt to taste.

1. Prepare a small domestic lime and soak it in clean water.

2. Add flour and soak for 10 minutes.

3. Take out the lemon and rinse it with water.

4. Dry it for moisture.

5. Prepare a sealable glass bottle, rinse it with boiling water, and dry it until there is no moisture.

6. Put the dried lemon in a glass bottle.

7. A layer of lemon and a layer of salt, cover the bottle.

8. Seal and store for more than 1 month before eating.

How to marinate salted lemons:

1. Clean the lime, scrub it with fine salt, and take it to dry the water. The jars are washed and dried, and the whole process ensures that all utensils are not stained with oil, otherwise the pickling will fail.

2. Put the dried lemon into a sealed jar and sprinkle salt, marinate with medium coarse salt, the soup is particularly beautiful after melting, a layer of fruit and a layer of salt, try to put it compactly, and cover it tightly.

3. Shake a few times to evenly coat the lemon with salt and let it stand in a cool place. After the weather is cool, especially in winter, you can move to the balcony to dry every day to speed up the ripening of lemons.

Pickling techniques for salted lemons

About 5 catties of lemons, the whole process put catties of salt, the proportion can be grasped by yourself, there is no strict requirement to imitate the belt, and finally there will be a saturated state, and the salt will not be absorbed. The salting process should be observed frequently, and if it is found that there is less salt and too little melted brine, it can be added appropriately.

Lemon salt = 4 1 or so, but too little salt will prepare the reed, causing the lemon to not be able to get macerated and easy to spoil.

The jar must be disinfected and sterilized with boiling water, wiped clean, the lemon container can not be stained with oil, the lemon is washed and scalded for 10 seconds, and the salt water is adjusted according to the ratio.