|oh so pretty!|
My recipes, I looked over several, directed me to slice off the ends, quarter the lemons (but not all the way through), pack salt (kosher or sea) in between the wedges and stuff in the jars. I also added bay leaves - I really need to hit Savory Spice soon and pick up some fresher bay leaves - black pepper corns, and cinnamon sticks. Cover with more lemon juice and off to the shelf it went!
|After several weeks on the "cool, dark shelf" of my basement pantry|
|the lemon peel had softened and the overall smell was divine|