passed on from genarations and now it is my turn enjoy.


  • lemons enough to fill jars
  • sea salt


cut lemons in four but not all the way thru.
sqeeze all the lemon juice out,keep aside.
salt the lemons really well and pack real tight in jars,strain juice andadd to jar make sure all the air is out and the lemons are covered. keep adding the juice everyday until there is no more juice left. seal the jars and let sit in a sunny window for one month.


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Submitted 6/13/05.
Source: tina's
Submitted By: tina wood
preserved lemons