Canned lemons
A source of vitamin C and antioxidants, preserved lemons help strengthen the immune system and improve digestion. Their bright sour flavor adds freshness to dishes, making them perfect for marinades and sauces.
Roll the lemons (500 g) on the table, gently pressing to soften them.
Cut each lemon in half crosswise, then lengthwise into 4 pieces, without cutting all the way through. Open them like a flower. Remove the seeds.
Sprinkle the cuts with salt. Put a little salt at the bottom of a sterilized jar (0.5 L).
Layer the lemons, sprinkling each layer with salt. Add cinnamon sticks (to taste).
If there is not enough juice, squeeze additional juice from fresh lemons directly into the jar.
Cover with a weight and a lid. Keep at room temperature for 2 weeks for fermentation. Then store in the refrigerator.
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