bu$hleaguer
Well-Known Member
Yep that's pretty much exactly how I remember it. Sweet, thanks bud!That's pretty close to the method I use. Never thought of coriander, tho...sounds yummy;
4 lemons, juice of 4 additional lemons and 4 tablespoons of kosher or sea salt
Split into quarters but leave attached at stem end. Stuff into sterilized canning jar, add the lemon juice salt mix. stuff 'em til they are under the liquid level, put in refrigerator. Check in a few days, push underneath liquid level. repeat a few more times; let sit a month and they are ready