3 great uses of lemon in cooking

1. Lemon with cloves – choose small, unpeeled lemons and wash them well. Wipe carefully. Insert 4 cloves into each lemon. Put in a jar. Cover with olive oil and close tightly. Lemons (stored like this) are for use after 2 months. They are usually eaten with boiled fish and the oil will serve perfectly.
2. Vinegar with lemon – peel the top layer of the peel with 2 unsqueezed lemons. Add a few slices of lemon, cover with 3 liters of white vinegar, add lemon juice, a little cinnamon, 2 cloves and 6 peppercorns. Keep for 2 to 3 weeks in a dry and dark place. Strain after the time is up. Use for salad and sauces for meat (especially lamb).
3. Lemon jam with thyme and rosemary plants – you need 1 kg of juicy lemons with a thin peel, a few leaves of thyme and rosemary, 4 tablespoons of rose water and 90 dag of sugar. Wash the lemons well. Cut unpeeled lemons into thin slices. Add herbs, 1.5 dcl of water and 2 tablespoons of rose water. Leave for 12 hours. Put the pot on the fire and when it boils, reduce the temperature and cook for one hour. Add sugar, cook for about 2 hours and stir until the sugar melts in the mixture and the fruit cooks. Pour the boiling mixture into the jars after the mixture boils again.

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