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Preserved Lemons
- Makes
2
one quart jars - Difficulty
Easy
By Ivy Manning
Published 2014
A staple in the pantries of the middle east and north africa, preserved lemons are a lemon lover’s dream. Roast them with chicken, chop them up and add to dips and vinaigrettes, or toss in warm pasta dishes. This same technique can be used to make preserved limes.
Ingredients
- Lemons,
10 - Kosher salt,
12 tablespoons 4
Method
Have ready 2 sterilized jars and their lids.
In a large nonreactive saucepan, bring 3 qt (3 l) water to a boil. Meanwhile, scrub each lemon thoroughly under cold running water to remove any dirt or wax. Add the lemons to the water, return to a boil, and cook until softened, 3–4 minutes. Remove with a slotted spoon and set aside to cool.
Cut each lemon lengthwise into quarters, l
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