Preserved Lemons
"...from the Williams Sonioma book, The Art of Preserving. Makes (1) quart jar."
- Ready In:
- 20mins
- Ingredients:
- 3
- Yields:
-
1 Quart
- Serves:
- 8
ingredients
- 5 firm slightly under-ripe lemons
- 6 tablespoons kosher salt
- 1 1⁄2 cups fresh lemon juice
directions
- Bring 1 1/2 quarts of water to a boil.
- In cold water, scrub lemons of any dirt or wax.
- Add lemons to water and bring back to a boil. Cook until softened for 3 minutes.
- Remove with a slotted spoon and set aside to cool.
- Cut each lemon lengthwise leaving them attached at the stem.
- Sprinkle 1 Tbs. salt into the center of each lemon.
- Place 1 Tbs. salt in the jar and pack the lemons into the jar.
- Pour enough lemon juice to cover the lemons leaving ½” of headspace.
- Seal the jar tightly and keep in a cool, dark area.
- Rotate jar once a day for five days.
- Do not refrigerate until opening the jar. Lemons will keep fresh up to a year in the refrigerator.
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RECIPE SUBMITTED BY
LoveMyVeggies
New York, NY
<p>LOVE your recipes, but you should know that I'm going to try and substitute anything with dairy, meat, and high fat to healthier options. Of course, I do love baking sinful treats for my friends and family who might otherwise run from my tofu creations!</p>
