1. Put the sealed bottle for pickling into boiling water and boil for 10 minutes for disinfection, then take out the dried water and set aside.
2. The lemon rubs the skin repeatedly with salt to remove the wax, and then wipe the surface dry with kitchen paper.
3. Cut the lemon off the head and tail, and cut into lemon slices about 4-5mm thick for later use.
4. Spread a layer of sugar on the bottom of the sealed bottle, then a layer of lemon slices, try not to overlap the lemon slices, and so on.
5. Spread lemon slices on the last layer, then squeeze a little meat from the lemon head and tail, and pour it into the candied lemon slices.
6. Cover and marinate for 3-4 days. Turn the lemon slices every day to prevent the sugar from sinking to the bottom. After three or four days, remove the lemon slices and store them separately from the syrup.
Tips:1. During the sugaring process, there is no need to add any liquid except for a little lemon juice, because the lemon will release a large amount of water in the process and merge with the white sugar to form a fragrant lemon syrup.
2. It is not recommended to preserve the sugar for more than four days, because the lemon peel will release astringent taste and affect the taste of the finished product.
3. The amount of white sugar can be adjusted according to personal taste. I put a lot of sugar, so I flipped more times during the process of confectionery, but basically by the fourth day, all the white sugar was melted. Just candied.
