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1 Quart
Easy
Published 2003
When preserved for several weeks (or months) in salt, lemons develop an intense flavor that makes them a useful flavoring in combination with dried fruits, nuts, and spices. Preserved lemons take 3 weeks to make, but once you have them, they keep forever. I’ve stored mine in the back of the refrigerator for 2 years.
Scrub the lemons and cut off the brown end where the stem once was. Cut 5 of the lemons into 4 wedges each and stack them in a
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