Step by step

Put the lemons in the preserving jar with a little more salt. Leave in a dark and cool place for at least 1 month before eating

For this recipe you must use untreated lemons: to recognize them at the supermarket take a bit of time to look at their appearance. Untreated lemons have imperfections and are not very beautiful to look at, nor do they have a regular shape, and are not shiny: this shine comes from a special wax that allows them to be stored for a long time.
Preserving in salt has the main purpose of retaining over time the nutritional values and taste of a particular food: in this case we used it for lemons, but you can also use the method for meat, fish or dairy products, to keep foodstuffs over time, ranging from a few days to a few years. Salting came from the Chinese and the Egyptians, and is carried out in two different ways: either by rubbing salt on the surface of the food, or distributing the product between layers of salt. This process blocks all harmful microorganisms but obviously increases the quantity of sodium in the treated food.