34 minutes ago, heidih said:Can you briefly describe the Citrus Shrine? On fence about book.
Have you read through everything that's available on the Amazon "Look Inside" feature? It's quite a generous sample and should give you a good idea of that the book is like.
As @Shelby described, Citrus Shine is a fairly standard salt-preserved lemon recipe but she makes it into a mixed batch by adding limes, orange, grapefruit, etc. Sounds like a fun variation to me. We get all sorts of interesting citrus in the winter months so I'm going to wait until then.
1 hour ago, Shelby said:She says they can sit on the counter, but I chose to put them in the fridge. Now we wait for 4 weeks. Oh, and it took way more than 2 lemons to get enough juice...I think my lemons were smaller and less juicy.
When I make preserved citrus, I always need quite a bit of juice to cover everything. On the second day, when the fruits are starting to soften, I push everything down and add more citrus and salt (and juice, if necessary) to fill up the jar and make sure everything stays submerged.
I keep mine out at room temp for the first month. Not sure about the fridge, but at room temp, you'll get a little fermentation going on so I loosen the lid to vent then retighten and flip the jar over every day or so to mix the brine and ensure that all the fruit is exposed to the same amount of salt and juice.
