Когато лимонът на Майер е напълно узрял, тънката му гладка кожа трябва да е богата жълто-оранжева. Използвайте тези консерви в салати или ястия, или разцепете пулпата в салатен дресинг или Кървава Мария.
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
“When the Meyer lemon is fully ripe, its thin smooth skin should be rich yellow-orange. Use these preserves in salads or dishes, or split the pulp into salad dressing or Bloody Mary. Source: Whole Living, January / February 2011. Makes 6 preserved lemons. Ingredients: 6 Meyer lemons, 1/3 cup kosher salt, 2/3 cup fresh Meyer lemon juice (from 5 more lemons). Instructions: 1. Wash lemons and dry well. Quarter lemons lengthwise, leaving 1/2 inch at the bottom untouched. Pack fruit with salt and transfer to a sterile glass jar with 4 cups. Use a wooden spoon to press the lemons. Add lemon juice and remaining salt. Seal the jar tightly and shake to combine. Leave at room temperature for 3 days, shaking the jar every day. Transfer to the refrigerator for 3 weeks until the skin is soft. Rinse before use. Try them in salads or dishes, or split the pulp into salad dressing or Bloody Mary.”
26.04.2023 @ 23:47
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
“When the Meyer lemon is fully ripe, its thin smooth skin should be rich yellow-orange. Use these preserves in salads or dishes, or split the pulp into salad dressing or Bloody Mary. Source: Whole Living, January / February 2011. Makes 6 preserved lemons. Ingredients: 6 Meyer lemons, 1/3 cup kosher salt, 2/3 cup fresh Meyer lemon juice (from 5 more lemons). Instructions: 1. Wash lemons and dry well. Quarter lemons lengthwise, leaving 1/2 inch at the bottom untouched. Pack fruit with salt and transfer to a sterile glass jar with 4 cups. Use a wooden spoon to press the lemons. Add lemon juice and remaining salt. Seal the jar tightly and shake to combine. Leave at room temperature for 3 days, shaking the jar every day. Transfer to the refrigerator for 3 weeks until the skin is soft. Rinse before use. Try them in salads or dishes, or split the pulp into salad dressing or Bloody Mary.”