Preserving lemon juice with salt is a common method used to extend the shelf life of lemon juice, as well as to add flavor and complexity to the juice. Here’s how to do it:
- Wash and dry the lemons. You’ll need fresh, juicy lemons to make lemon juice.
- Squeeze the juice from the lemons into a clean glass jar. You can use a juicer or do it by hand.
- Add salt to the lemon juice. The general rule of thumb is to add about 1/4 to 1/2 teaspoon of salt per 1/4 cup of lemon juice. Stir until the salt dissolves.
- Seal the jar and let it sit at room temperature for a few hours. This will allow the lemon juice to ferment slightly and develop a more complex flavor.
- Store the jar in the refrigerator. The lemon juice will keep for several weeks or even months in the fridge.
When you want to use the preserved lemon juice, just give it a good shake to mix the salt back into the juice, and then use it in your recipes as you normally would. Note that the lemon juice will be quite salty, so you may need to adjust the amount of salt you use in your recipes accordingly.
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