Sunday, March 12, 2017

A Lemon Salt while Finishing the Salt Preserved Lemons

Two days in advance of their being finished, I decided to re-jar my lemons into their final destination.I figured that while I did this I could make some lemon salt from the rinds of the lemons I used to add additional juice over the lemons.

I took the zest of two lemons and combined it with 2/3 a cup of sea salt in this handy mini chopper.

I then spread the mixture out over a cookie sheet and baked it at 200 degrees. I did it in 10 minute increments so that I could shake it up and mix it around between cook times. It dried out sufficiently in 20 to 30 minutes. I look forward to using this on chicken this spring. 

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