Paula wolfert's seven-day preserved lemons
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Lemons; (preferably |
| ; thin-skinned), | ||
| ; scrubbed (about 6 | ||
| ; ounces each) | ||
| ⅔ | cup | Kosher salt |
| 1 | cup | Fresh lemon juice; (from about 5 large |
| ; lemons) | ||
| Olive oil | ||
Directions
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.