Salted Lemon
Overview
Mommies, how do you usually eat lemons after buying them? Is it used to make freshly squeezed juice, cut into slices and soaked in water for drinking, or to remove the smell of meat? Today I want you to get a new skill, a salty lemon to treat colds and coughs! In autumn and winter, the climate changes and haze weather increases. Both adults and children will have throat problems, and it is difficult to cure them in time without seeking medical advice. It is said that this salty lemon is very magical. It can relieve coughs and reduce phlegm, and is antibacterial and anti-inflammatory. It has an immediate effect on general sore throats and early stages of colds and coughs. It is also used to protect the throat, moisturize the lungs, and have many benefits for beauty and health care. The method of making salted lemon is very simple. It only requires lemons, coarse salt, and a sealed jar. However, the time cost is very high. It must be marinated for at least one year to have medicinal value. The longer the time, the better the curative effect. Only the precipitation of time can turn into a good medicine. Are you excited? Then act quickly! I will seal a bottle of salted lemon with my grapefruit mother this winter, and wait patiently for one, three, or five years. Maybe I can keep one bottle until 20 years. Is it an XO-level salted lemon? `(*∩_∩*)′ The picture is a salted lemon I made 8 months ago. I made 10 pounds of lemons in one go. I opened it and scooped out 2 spoons of boiled water and honey to drink it. Well, it tasted pretty good. (The picture shows 10 pounds of lemons, but there are many pictures that I can’t find)
Tags
Ingredients
Steps
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Boil the sealable glass bottle in hot water, then dry it and set aside. . . Remove the skin from the lime and soak it in salt for ten minutes, then rinse and dry. There should be no moisture on the skin of the lemon during pickling. . . For salt, I recommend this kind of coarse sea salt with large particles, not the table salt you use at home. I bought sea salt and an airtight jar specifically for making salted lemon.
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The pickling method is very simple. Put the lime into a glass jar, add a layer of lime and a layer of coarse salt into the bottle and seal it. Over time, the coarse salt will slowly dissolve. Tips: Don’t let the salt get on the outside of the bottle. The buckle on the mouth of my bottle is made of iron. I accidentally got it on one bottle, and the buckle was corroded and broken after a while
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During the first month of pickling, open the lid every one or two days and take a look. When pickling, the top lemon closest to the mouth of the bottle is on top, and the surface will be partially exposed to the air. Sprinkle some pickling salt on the exposed surface to sterilize it, so you don't have to worry about rot and deterioration. After a week, the color of the lemon has changed from green to yellow.
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The volume of lemons gradually shrinks due to the precipitation of water. After one and a half to two months of pickling, you can clearly see that the lemons have become deflated. At this time, if there is a lot of pickled lemons, you can pour them out of the bottle. I happened to combine the lemon and the water that had separated from the bottle with the broken buckle into the other bottles, and 5 bottles became 4 bottles.
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It can be opened and eaten after one year of marinating. The longer the marinating time is, the better the treatment effect will be.
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When taking it, lemon:honey = 1:4. You can take one lemon and 4 times the honey, beat it well with a blender, and store it sealed. When drinking, scoop it out directly with a spoon (one lemon can be taken for several days) and drink it with warm water.
