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Preserved Lemons

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“This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.”
READY IN:
120hrs 5mins
YIELD:
48 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Blanch 6 lemons in boiling water 5 minutes.
  2. When cool enough to handle, cut lemons into 8 wedges each and discard seeds.
  3. Toss with salt in a bowl and pack into jar.
  4. Squeeze enough juice from remaining lemons to measure 1 cup.
  5. Add enough juice to cover lemons and cover jar with lid.
  6. Let stand at room temperature, shaking gently once a day, 5 days.
  7. Add oil and chill.
  8. Preserved lemons keep, chilled, up to 1 year.

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