jo rosenblum gets a life. Bits and pieces,like a patchwork of what's taking my fancy,
food, family, friends, photos and funstuff.
Sunday, 9 June 2013
Just cut through the Lemons, (into quarters) almost to the base.
Place them into a jar and put a desert spoon of rock salt into the middle...
repeat until the jar is full.
Fill up the spaces with squeezed lemon juice and store in the fridge.
Turn the jars upside down every week for a month and then you have Preserved Lemon.