Hey everyone! Just hanging out at home working on some projects and decided to bring you all along for a bit! I’m preserving some meyer lemons a generous friend gifted to me so that I can enjoy them for the next few months. You can add more lemon zest to your salt and sugar for a stronger lemon flavor, I just used what I had on hand!
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24 Comments
Really Meyer lemons are as much oranges as they are lemons. More so oranges since genetically lemons are a hybrid of citron and sour orange.
Why do you keep burping ?
I think you need more salt
I love your kitchen!! You're very entertaining! 😀
LOVE LEMONS and love finding ways to preserve them. Thank you!
I only have fine salt and fleure de sel, which one should I use instead os the kosher salt??
Too much salt
Lemon juice is acidic itself and does not need lots of salt to preserve it. As for the salt, you should use a little bit of pickling salt. You can peel the lemons, separate the segments (bulbs), put them in an airtight plastic bag and keep them in the freezer for a year or two
Ur over acting
Way toooo much salt. Way too much.
Hi there. The word lemon is a insult in Britain, saying are "do me a lemon" which means "did a idiot do that or did that" another is "a lemon making lemonade" is a "fuck wit who makes piss water" and "bad as a bag of lemons" is a "school of idiots with the IQ of a glass of water combined" and the last one is "go suck a lemon" referring to a prostitution act. and the IQ number is 6. Goofus a small God.
great ideas!!! esp the lemon salt. never thought to do that before.
I want to know how that taste…salty!
I understand that the pith of Meyer lemons is not bitter, especially since the skin is so thin.
What the
OOOMMMGGG! I had to put on my pressure cuff. That salt game is serious 😳
Loved your video. Incredibly refreshing. Will definitely be making lemon salt. For those saying she uses too much salt, it is required for preserving the lemons. You wash the salt off before using them. 🙄 😉
You're hysterical is a good way. 🤣
I like the video over-all, but especially the added bonus of information about coconut sugar, I had been wanting to know if it tasted of coconut, so thanks 🙂
You know what you're doing but you sounded so confused. Need to sound confident when guiding others.
This really needs to come with a warning. That much salt is not at all needed. 1 1/2 tbsp to 1 qt of water is plenty to ferment these lemons. For people with heart problems, this is actually dangerous. Even when rinsed.
i would love to see how you make lemoncello
I think I'd try with rosemary in a smaller batch …but sounds good 👍
Be more professional when you describe the procedure
No need to whine and mumble