How to drown lemons, how to pickle fresh lemons

One pound of lemon + 2 taels of raw salt, so that the flooded lemon is preserved for a long time, the original taste, and the skin color is oily, salt, water, juice, are oily and shiny, the appearance is very beautiful, this method can also drown plums.

2. One catty of water + one or two salts + half a catty of lemon, the lemon salt submerged by this method has a moderate taste and fragrant memory, which is suitable for making tea, cooking, and eating raw appetizers.

Salted lemons are not fresh lemons, they are limes that have been pickled in salt. Put the lime in a glass jar, sprinkle with salt (add a layer of salt if you put a layer of lemon), close the lid and seal it. For the first week, when left in the sun, the lemon will come out of the water, the salt will melt, and then it can be placed in a cool place.

The acid of lemon can relieve the fishiness of fish, make it soft for meat, and it can be combined with this heavy dish to eliminate the excessive greasy taste and make people feel refreshed.

How to pickle lemons.

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.

The above is the dry pickling method, and the finished product will be very pure, with certain medicinal value, and can also be used as a condiment for dishes, and can even be eaten raw as a vegetable (I like to eat and play, I can eat at most one at a time, which has the functions of hangover, shaping, enhancing appetite, and helping digestion); The resulting sour water also has a corresponding use (salty). The disadvantage is that the pickling time is relatively long, and it can be used after at least half a year (it can only be used after discoloration, softness and wrinkles, in fact, the longer it is pickled, the better).

P.S. Raw lemon can be put at any time in the future, it should be noted that the new lemon should be put to the bottom, and pay attention to adding salt in a timely manner.

How do you marinate fresh lemons? Fresh lemons can be marinated with honey, so that the pickled lemon not only reduces its sourness, but also increases its nutrients. Eating it is very beneficial to the human body.

First of all, the lemon is washed with warm water to avoid wax on the surface of the lemon, and then soaked in water for about half an hour, after washing the lemon, the peel at both ends is cut off to avoid becoming bitter when pickled, and the lemon peel is very bitter. Cut thin slices, do not cut too thick, to avoid not being able to fully absorb the flavor when marinating. Prepare a small bottle with a lid, spread a layer of sugar on the bottom of the bottle, and a layer of lemon slices on top.

Spread another layer of sugar, so that the lemon slices are interwoven with a layer of sugar until the lemon slices are finished. Finally, spread a thick layer of white sugar on the noodles, and the white sugar is fresh, so put more. Finally, cover the lid and place it in a cool place at room temperature, and the marinating time can be taken out to soak in water for at least a week, and the longer it is marinated, the better the taste.

Pickle the lemon and that's it.

It should be noted that it should not be opened halfway, otherwise it will simply taste too much. Pickled lemons can not simply spoil for a long time, but it is not too much pickled, and it is not too late to pickle them when they eat a certain amount. The second is that water must be added, must be added, adding water will not make the taste lighter, and adding water must not pass all the lemons, water can isolate the air to a certain extent to avoid oxidation, that is, it can extend the shelf life, but also can make the pickling effect better to make the lemon more flavorful, if you do not add water, the sugar will absorb the water in the lemon and cause the pickling failure.

(1) How to pickle lemonsIngredients:Two lemons, sugar to taste, salt to taste, and one sealed jar.

Steps:The materials are lemon, sugar, clean and oil-free water-free sealed jars;

Lemon scrub with salt (to remove wax from the surface of the lemon);

Wash the lemon and blot it with kitchen paper and set aside;

Then slice the lemon thinly and set aside;

Put a layer of sugar in the bottom of the jar;

Let in the lemon slices;

Put another layer of sugar, just like that, a layer of sugar and a layer of lemon slices;

Put more sugar on the last layer;

Cover the lid and seal it, put it in the refrigerator for 2 to 3 days, and you can soak it in water and drink it!

TipsDo not get water during the whole process, the sugar must cover the lemon slices during the pickling process, keep the knife dry, and cut the lemon into thin slices with a thickness of 3 5mm. It tastes best when it is refrigerated for about three days. Try to consume within 15 days.

(2) How to pickle lemon slicesIngredients: 1 lemon, appropriate amount of honey.

Steps: Prepare a clean, waterless, oil-free, airtight jar, honey and lemon.

Cut the lemon into thin slices, the thinner the better. (The knife is not sharp enough, and a lot of lemon juice is wasted.......)Do not spray Squeeze a layer of honey on the bottom of the jar, then spread a slice of lemon, then another layer of honey, then a slice of lemon, and so on until it is all filled.

Cover and refrigerate or place in the shade before you can take it out and soak in water after a week.

TipsHoney should be better than lemon.

Be sure not to soak it in hot water, as it will destroy the vitamins of the honey.

Ingredients: three lemons, an appropriate amount of rock sugar (add according to your own taste) Method: 1. Prepare a clean glass sealed jar must be dry, three lemons, you can also increase or decrease appropriately according to the development of the jar, and a few rock sugars.

2. To clean the lemon, it is best to rub the skin of the lemon vigorously with table salt to remove the wax on the skin.

3. Slice the lemon.

4. Evenly spread a layer of rock sugar at the bottom of the bottle, and it is best to break the rock sugar a little.

5. A layer of rock sugar and a layer of lemon are stacked upward, pay attention to the rock sugar spread evenly, after the code, cover the lid, wait until the pickled water is ready, when you want to drink, take out the lemon and pour some lemon pickled juice, soak in water to drink, supplement vitamin C health and beauty.

1.How to pickle lemons.

Marinate lemon slices with honey.

Method: Soak the lemon in warm water for a while, then take it out and sprinkle it with some salt, rub the skin with your hands, rinse it with water, and wipe off the water on it; Cut off 1 cm of the lemon at both ends and squeeze the water into the prepared glass bottle; Cut the lemon with both ends removed into 2 mm thick slices; Divide the lemon slices into two parts, first take one part of it and pour a layer of honey in the bottle, then put in the other part of the lemon slices, and then pour in the honey until the bottle is 9 minutes full; After pouring in the honey, the lemon slices will all float up after a while, at this time, tighten the cap, wash the cap off and invert the lemon honey for 2 hours, and then turn it over.

Marinate lemon slices in white sugar.

Method: Wash the lemon with warm water (mainly because you are afraid of wax on the surface), soak it in water for about half an hour, cut it into thin slices, spread a layer of white sugar at the bottom of the bottle, and spread a layer of lemon slices on it; Spread another layer of sugar, so that the lemon slices and the sugar are staggered until the lemon slices are finished; Finally, spread a thick layer of white sugar on the noodles, the white sugar is fresh, so put more; Then put the bottle capped and store it in a cool place at room temperature, if you are in a hurry, you can flush it and drink it after a week, but it is better to marinate it for a longer time.

Marinate the lemon slices with salt.

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.

2. What should I pay attention to in the process of pickling lemon slices?

When marinating lemon slices with white sugar, because sugar has a preservative effect, the lemon is easy to grow mold and deteriorate if the sugar is less, so the amount of sugar used should be 1 3 of the weight of the lemon.

During the salting process, it must not touch the water, otherwise it will spoil.

It can be marinated at room temperature, but it should be stored in the refrigerator or in a cool place after opening the lid.

3. What is the effect of sugar bubble lemon?

**Detoxification. It can eliminate harmful substances in the body, whiten, detoxify, cleanse the intestines, quench thirst and dilute the desire to eat, without special dieting, killing two birds with one stone.

Whitening and freckle removal. Lemon is extremely rich in vitamins, so it is a good beauty product, which can prevent and eliminate pigmentation and play a role in whitening.

Prevention and treatment of cardiovascular diseases. It can prevent and treat cardiovascular diseases, because lemon water can alleviate the effect of calcium ions to promote blood clotting, so it can prevent and assist ** hypertension and myocardial infarction.

Prevention of kidney stones. Lemon contains a large amount of citrate, which can inhibit calcium salt crystallization, thereby preventing the formation of kidney stones, and can even reduce and reduce the number of stones in some patients with chronic kidney stones. Research presented at the annual meeting of the American Urological Association also showed that drinking beverages containing lemon juice increased urinary citrate levels, a chemical that prevents minerals in the urine from forming crystals in the kidneys, known as kidney stones.

Lemons are great for relieving the heat in the summer, and if you want to make something delicious, you can easily make it at home!

1. Put the prepared fresh lemon into clean water, soak for a period of time, then add flour and soak for 15 minutes, then take out the lemon and wash it with water to remove the water.

2. Put the lemon after removing the water into the glass bottle, put a layer of lemon and a layer of salt when you put it, and so on, put salt on the top, and then cover the lid of the bottle, let the bottle be sealed and put in a cool place to pickle, after a month, the lemon inside can change color, and it will also become soft, then the salted lemon you make has been pickled, and you can take it out and eat it at any time when you want to eat.

3. When pickling salted lemons at home, Yining chooses a smaller domestic lime, and cleans it before pickling, if you don't want to use flour, you can also soak it in light salt water, only after soaking, the dirt and pectin on the surface of the lime can be completely removed.

How to make lemon tea:

1.Ingredients: lemon 20 grams; A pinch of honey, pine nuts, sugar.

2.Directions:

a.Wash the lemon and cut it into centimeter-thick slices, remove the seeds, put it in a glass jar and add sugar;

b.The ratio of sugar to lemon is - 10 slices of lemon relative to 3 tablespoons of sugar;

c.After three or four days, when the lemon sinks to the bottom of the bottle, use hot water to mix 2-3 slices of lemon that have been somewhat fragmented;

d.If you don't want to marinate it with sugar and drink it right away, boil the juice from 1 lemon with a tablespoon of honey or sherbet in boiling water to absorb the flavor.

First, use a glass bottle with a lid, the size is set according to the need, it is recommended to use a few coarse salt limes, remove the stem, and wash. Dry in a cool place, sprinkle a layer of salt into the wide-mouth bottle as a salt base, put the lemon in the bottle, put it in a small half bottle and add some salt, continue to add the lemon until the neck of the bottle. Next: Sprinkle salt on top of the lemon and place the bottle cap on top of the top in a cool place.

The last step is to wait.