Pickling lemon Scallop:
Sprinkle yellow lemon fruits and wash well.
Cut each fruit into two cross-sections without separating them from each other.
These parts are filled with a mixture of salt, safflower and a pond weighing 100: 5: 2 by weight.
Stuffed fragmented fruits are packed in a stirring vial with lemon juice added to cover the surface.
The surface covers well with a wooden weight and then covers a little oil, and after about two months it can be used.
Sprinkle yellow lemon fruits and wash well.
Cut each fruit into two cross-sections without separating them from each other.
These parts are filled with a mixture of salt, safflower and a pond weighing 100: 5: 2 by weight.
Stuffed fragmented fruits are packed in a stirring vial with lemon juice added to cover the surface.
The surface covers well with a wooden weight and then covers a little oil, and after about two months it can be used.
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Pickling olives