Christmas Crafting #2 Preserved Lemons
As foretold… today after coming home from TD berry picking, I followed this method to preserve some already long-in-the-tooth lemons. I also used left over cloves from the pomanders, bay leaves from a food swap, and Murray River salt.
I guess I won’t know if it worked until I’ve let them sit for a few weeks and see if they develop the ‘harmless white mould’ referred to… harmless has a comforting ring to it – I’m sure I can just scrape it off if so, right? Don’t take my advice on that, seriously, I eat borderline stuff all the time, my stomach’s used to it.
Oh, and some of my pomanders did develop mould =( I think I might have to try again and find a dryer, cooler place to store them while they season… definitely taking them to work in a sealed container was a bad, bad idea…
Anyway the one experimental thing I did today was to use some of the nicer looking peels of the lemons that I squeezed for juice. I just put more salt in each half-lemon peel, then tucked another one on top and repeated and squeezed into a smaller jar.
Let’s see how it goes!