smithfarms pure kona wrote:

> This may be OT but, in Hawaii, you often saw Lemons in large
> Mayonnaise containers on tops of roofs. So I did the recipe one time.
> You pack the big jar full of Lemons, then pour salt. No water, no
> nothing else. When the jar, after a few months of sitting in the sun
> looked juicy and ready, you popped open the jar and had preserved
> lemons. I don't know if this was a Japanese recipe or Chinese or
> Hawaiian, but as a kid growing up in Hawaii, the jars of Lemon were
> every where! Very tasty! Makes my mouth salivate just to remember the
> taste. One small bite *yowser*.

I've gotten bad results making PL this way. I prefer to keep them
out of light, not in, otherwise they oxidize and become brown.
They don't taste good that way, IMO.

--
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