You rarely see a seasonal shortage of lemons in stores. But still, blanks from it will not hurt either! Such sweet slices will perfectly complement cocktails, mulled wine, hot tea and any other drinks. They are also good with desserts.
Ingredients
- Lemon - 1 kg
- Sugar - 1 kg
Step-by-step cooking recipe
Wash the lemons, let them dry and cut into slices no more than 5 mm thick.
Remove all the bones, cover the lemons with sugar and mix gently.
Put some more sugar on the bottom of the sterilized jars. Tightly lay the lemon slices in rows and once again pour sugar on top.
Close the jars and leave for 5 days at room temperature, shaking and turning daily.
When the sugar has dissolved and the contents have settled, spread the lemons from one jar over the rest. They should be filled to the top.
Make sure that the syrup covers the citrus fruits everywhere, and roll up the workpiece.
