Moroccan Lemons

Discussion in 'Food - Cooking, Preserving & Fermentation' started by gipsi, Nov 3, 2017.

  1. gipsi

    gipsi Member

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    I am about to make another batch of salted lemons. For that I need to make sure that the lemons are absolutely clean and free of that back stuff. What do I use to get rid of dirt, black stuff etc. I did not clean one lot properly and had to throw them all out. :(
     
  2. eggcentric

    eggcentric Member Premium Member GOLD

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    I soak them for about 10-15 minutes in a vinegar/water solution, then use a vegetable scrubber on any stubborn spots and rinse well. I also try to pick lemons with peels that are as unblemished as possible to start with. Good luck with your next batch!
     
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  3. ClissAT

    ClissAT Valued Member Premium Member GOLD

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    Yes when I preserve lemons I rinse in vinegar/water solution just to kill any fungus or bacteria on the skin.
    Mine are organic so no sprays on them.
    Then I scrub them very well with a green scotchbrite fine kitchen scrubber.
     
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