So far, we've gotten the most use out of the plain ones. We eat them in pasta especially - a lovely zesty tang in rosemary sauce or scampi. Mmmm.
It's easier than you think to make them. Once you try them, you'll be hooked. We're making them 2 pints at a time now.
- 1 pint jar
- 2 organic lemons
- 2 tsp salt
- extra lemon juice
Let them sit on the counter for 3-4 weeks, until the peel completely changes texture - it will look darker. At that point you can refridgerate them.
You'll find that they're a fun and interesting snack - surprising and delicious.