I'm making a jar of salt cured lemons. I am following a recipe from a cookbook. The recipe says to leave the jar half covered on the kitchen counter for one week shaking every day, then to close the jar and let sit for 3 weeks. Again shaking every day. I'm a bit unsure of the leaving the jar open half way for the first week part of this recipe. I realize that the salt and the lemon juice are natural preservatives but is this really safe or am I asking for problems?
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4/30/02 at 1:21pm