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May 2d, end of Week One: Lemons start to float above oil. Pressed down with sterilized spoon, and added more olive oil to keep rinds submerged.
Rind is softened, but pith is still white.
Rind is softened, but pith is still white.
After preparing the lemons and allowing them to steep for five days, they are covered in olive oil and kept in a cool dark place for 4-6 weeks. Read the entire process for Preserving Lemons.
This batch was started last Friday, April 25th. Every Friday, we'll take a peek and see how the lemons are progressing in their transformation, and whether they need any special attention.
May 9th, end of Week Two:
Rind is softening and losing whitish color. Topped up with more oil since lemons still tend to float during the week.
Rind is softening and losing whitish color. Topped up with more oil since lemons still tend to float during the week.
