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.
NB:
If you want to accelerate the pickling of lemons, then the fruit will be boiled half-boiled, then cut with a sharp knife and stuffed with spices and salt as previously. And then packed in a solution of strength of 10% (mature after a week), and this type must be used directly in a short period.
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.
NB:
If you want to accelerate the pickling of lemons, then the fruit will be boiled half-boiled, then cut with a sharp knife and stuffed with spices and salt as previously. And then packed in a solution of strength of 10% (mature after a week), and this type must be used directly in a short period.