Candied Lemon

Overview

Lemon slices can be used to make lemon tea, lemonade or other drinks, and syrup has countless uses~

Boil the sealed bottle used for pickling in boiling water for 10 minutes to sterilize, then take it out and drain it and set aside.
Wash the skin of the lemon repeatedly with salt to remove the wax, and then wipe the surface dry with kitchen paper.
Cut off the head and tail of the lemon and cut into slices about 4-5mm thick and set aside.
First put a layer of white sugar on the bottom of the sealed bottle, then a layer of lemon slices, try not to overlap the lemon slices, and so on.
Spread lemon slices on the last layer, then squeeze a little juice from the head and tail of the lemon and pour it into the candied lemon slices.
Cover and marinate for 3-4 days, turning the lemon slices every day to prevent the white sugar from sinking to the bottom. After three or four days, remove the lemon slices and store them separately from the syrup.