Preserved lemons #1
4 lemons
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Lemons | |
| ¼ | cup | Kosher Salt |
| 1 | quart | Sterile Glass Container |
Directions
Juice six of the lemons. Score the other four lemons by marking an "X" ⅔ of the way down the lemon. Pack the inside of the four scored lemons with Kosher salt, being careful not to break the lemons in half. Put the lemons in the airtight sterile glass jar. Cover completely with lemon juice and seal.
Let stand at room temperature for about 30 days. Lemons are ready when skin becomes translucent. Refrigerate at this time. To use preserved lemons, rinse under cold water and remove pulp. Use only the rind. Excellent flavor for many dishes.
Source: Medford Mail Tribune
Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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