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Before you jump to Preserved lemons recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared burden we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone’s active involvement. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. The kitchen area is a good starting point saving energy by going more green.
A massive amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.
As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. Green living is not that tough. Typically, all it requires is a little common sense.
We hope you got benefit from reading it, now let’s go back to preserved lemons recipe. To cook preserved lemons you only need 3 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Preserved lemons:
- Prepare 1 pints Sterilized jar
- Take 2 each Organic lemons
- Prepare 2 1/2 tbsp Sea salt or Kosher salt
Instructions to make Preserved lemons:
- Wash the lemons
- Cut lemons into four sections. If desired you can cut off any stem that may be attached.
- Add 1/2 tbs salt to bottom of jar.
- Squeeze juice from lemons into a separate jar and push down peels four at a time.
- 1 tbs salt after every four slices (whole lemon).
- Pour lemon juice to cover up lemon peels.
- Seal jar and shake to evenly distribute the salt.
- Keep in refrigerator on month. Will last up to a year. Before using, rinse lemon peel under cool water.
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