3 tsp. kosher salt, divided

1/2 C. freshly squeezed lemon juice, plus more for filling the jar

2 lemons, scrubbed well

2 tsp. kosher salt

 

Have ready a clean 1-pint jar.  Make lavender water by placing 1/2 C. water, lavender buds, 1 tsp. salt and 1/2 C. lemon juice in a pan. Bring to a boil, then immediately reduce heat to low and simmer, uncovered, for 20 to 30 minutes. Keep warm.  In the meantime, quarter lemons lengthwise but not all the way through. (The lemon quarters should be attached at one end.) Sprinkle 1 tsp. salt over the middle of each lemon. Place both lemons in the 1-pint jar. Pour in hot lavender water; add enough fresh lemon juice to fill the jar.  Cover tightly. Turn jar daily to ensure even preservation. Lemons are ready when they are soft. Lemons will be ready to use in a few weeks and will keep for several months.

 

 

Yield:

Calories:

Fat:

Fiber: