Paula Wolfert

Preserved Lemons

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Ingredients

  • 10 ripe organic lemons
  • ½ cup Coarse salt
  • Extra virgin olive oil

Method

  1. Scrub 6 of the lemons and dry well. Quarter the 6 lemons, cutting from the top to within ½ inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit. Toss with the remaining salt and pack the lemons into a 3- or 4-cup dry, sterile Mason jar with a glass or plas