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mattmetssaltybrininglemons.jpg

My friend Matt Mets has been coming up with some great uses for the bags and bags of lemons we’ve been trying to use up. This time he’s making Vietnamese salty lemonade, made with brined (and pickled) lemons.

Becky Stern

Becky Stern

Becky Stern (sternlab.org is a DIY guru and director of wearable electronics at Adafruit. She publishes a new project video every week and hosts a live show on YouTube. Formerly Becky was Senior Video Producer for MAKE. Becky lives in Brooklyn, NY and belongs to art groups Free Art & Technology (“release early, often, and with rap music”) and Madagascar Institute (“fear is never boring”).


  • giddy girlie

    FYI (I just learned this last summer) lemons freeze really well. I had a bunch of lemon slices left over from a tea party and I put them in an air-tight container and tossed them in the freezer. They don’t brown or wilt at all in the freezer. I do this regularly now because a frozen lemon is so refreshing! It works great as an ice cube in water or tea and provides great flavor!