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Preserved Lemons
Preparation info
12
lemons- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
The time spent in nurturing these lemons is well worthwhile. Once they are well preserved—in two to three weeks—they will last for months in the refrigerator. Since the skins are permeated by the brine, it is best to use lemons with thin smooth skins. (The juice and skin are used in cooking, but the pulp is discarded.)
Ingredients
15 5 6 tablespoons 3
Method
- Quarter 12 lemons lengthwise, cutting to within ½ inch of the stem ends so that the quarters are still attached at the base.
- Sprinkle the cut surfaces with coarse salt.
- Sprinkle
2 tablespoons
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