Salty lemon is an ingredient in moroccan or vietnamese dishes. It tastes a bit like Japanese Yuzu. The point in the long preserving time is for lemons to almost fully disintegrate.
||Peel lemons. Cut into pieces (4ths). Put into jar as layers, salt each of them until the salt is gone (you need 1 tea spoon salt per 250ml jar). Squeeze each layer with wooden spoon so there is no air and juice comes out.|
|Store the jar for a long time, like 1 year, in darkness, in room temperature. Put it upside down from time to time.|
Thank you Rie! (heart)