Dice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl and sprinkle with the salt and sugar; toss well and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week.
To scrub off wax: blanch in boiling water and rub.
Optional additions to marinade: garlic, shallots, bay leaves, coriander seeds, cinnamon bark
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|Serving Size: 1 cup (18g)|
|Recipe Makes: 2 cups|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1744.1mg||60 %|
|Potassium 0.6mg||0 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 54
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