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Preserved Lemons
Preparation info
- Fills a
2 Litre
Jar - Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
Ingredients
10 300 g 10½ oz 1 cup
Method
- Scrub the lemons under warm running water with a soft-bristle brush to remove the wax coating. Cut into quarters, leaving the base attached at the stem end. Open each lemon, remove any visible pips and pack 1 tablespoon rock salt against the cut edges of each lemon. Push the lemons back into shape and pack into a
2
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