How to make pickled salt lemon in Guangxi

Lemon is a fruit that most people have eaten. They know that it tastes sour, and people usually eat it with honey. However, in Guangxi, China, people have the habit of pickling lemons. They like to use salt to pickle lemons. It is said that the salty lemons are especially delicious when used with porridge or to make lemon duck. So what is the method of pickling salty lemons in Guangxi?

How to make pickled salt lemon in Guangxi

1. When pickling salty lemons in Guangxi, you need to prepare fresh green lemons, because this kind of lemon has a strong fragrance, is small in size and easy to pickle. You can prepare 5 kilograms, 1 kilogram of table salt and a large clean glass bottle. After the glass bottle is prepared in advance, it should be rinsed with clean water, and it is best to disinfect it with white wine.

2. Rinse the prepared fresh lemons with running water, apply some salt on the surface, rub them vigorously with cigarettes to remove the pectin on the peel, rinse them with clean water, and finally wipe off all the moisture on the surface with absorbent paper. Put the washed lemons directly into a large clean glass bottle, and sprinkle a layer of table salt on each layer of lemons.

3. After putting all the lemons into a clean glass bottle, sprinkle a layer of table salt on the top, then seal the bottle cap and place it in a cool and ventilated place for pickling. If there is sufficient sunshine outside, you can also move it to the sun during the day to expose it to sunlight, but be sure to open the bottle cap when exposed to sunlight, otherwise bloating will easily occur.

4. Turn the lemons over 1-2 times a day during the pickling period. You can stir with chopsticks or shake the lemons to change their positions and fully contact the salt. After about a month, you will find that the lemons have shrunk and softened. You need to continue pickling for 30 days. At this time, the salted lemons are ready and can be eaten directly. However, the longer the pickled lemons are stored, the better the taste. If you can pickle them this year and eat them next year, you can taste the tempting taste of salt-pickled lemons.

The above introduces the method of pickled Guangxi salt lemons, which allows you to make authentic Guangxi salt lemons at home. After pickling, the salt lemons have a long shelf life, and the longer they are stored, the better they taste. They are especially suitable for drinking with porridge. After consumption, they can also improve the body's immunity and prevent the occurrence of influenza.