Bought in organic shop these big puffy type lemon, with thick skin that is not bitter. After juicing, I cut the skin into thin strips or small cubes, season with salt for a day. Either pickle in vinegar (I use blackcurrant vinegar here hence the colour) or use in cooking.
Gives a nice colour and a refreshing note in the dish. I also keep some in freezer in small portions, to use later, will also sprinkle on pizza.
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