Yield: 1 servings
Measure | Ingredient |
---|---|
4 larges | Lemons; (preferably |
\N \N | ; thin-skinned), |
\N \N | ; scrubbed (about 6 |
\N \N | ; ounces each) |
⅔ cup | Kosher salt |
1 cup | Fresh lemon juice; (from about 5 large |
\N \N | ; lemons) |
\N \N | Olive oil |
Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.
Makes 4 preserved lemons.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.