Yesterday I was able to pick up about 3 dozen meyers lemons, another 50 or so tomatoes, and about 40 apples along with a few bags of salad, some watermelon, cantaloupe, honeydew melon, pineapple and a few avocados.
So what to do when life gives you lemons? You make Preserved Lemons…..
- one bail-top sterile jar
- 10 meyer lemons
- kosher salt
- lemon juice
- Rinse the lemons with boiling water to remove and sprays or waxes. Cut each lemon in quarters, almost. Don’t cut all the way through so that the lemon remains connected at the end.
- Put a couple of tablespoons of salt into the bottom of the jar and then pack the lemons on top.
- Add more lemons so the jar is fairly well packed, adding salt between layers of lemons. I also added some lemon juice that I had in the refrigerator.
- Close the jar and let the lemons macerate for about 30 days. Rinse lemons before using.
Flavored Kombucha Experiment
I also tried an experiment this morning. I had run out of room in the refrigerator for any more produce so last night I ground up the leftover pineapple, cantaloupe, and honeydew in the blender and left it overnight in the refrigerator to settle. This morning, when making a new batch of Kombucha, I added the juice to the brewed Kombucha in bail-top bottles and will ferment them again for another 3-5 days. I used a ratio of about 20% juice to 80% Kmobucha and didn’t fill the bottles completely to leave room for gas production. After the secondary ferment, the bottles will go into the refrigerator to chill and set the carbonation.