- place 2 T salt in the bottom of a two quart canning jar with two piece lid
- stand each lemon on stem end, and cut from top to within a quarter inch
of the bottom
- turn 90 degrees and repeat
- put 1 T salt down the center of the cuts, and place the lemon in the jar
- add the remaining salt and the coriander seed to the jar, filling the
remaining space so that the contents fit snugly (??)
- seal jar with the lid
- let jar stand at room temperature, turning upside down once a day to
redistribute the salt
- the fruit will be ready in a week and may be stored up to six months in
the ice box
- before using, rinse in cool water to remove the excess salt
- the same receipt may be used for oranges, where maybe three will fill the
jar
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