Quick As a Wink Preserving Lemons
"Posted for ZWT6: NA*ME Region: Morocco. It is a staple in Morocco kitchens to preserve lemons. This is a quick and easy way to have the same effect without waiting up to 2 weeks to preserve lemons."
photo by queenbeatrice
- Ready In:
- 3hrs 5mins
- Ingredients:
- 3
- Yields:
-
1 pint
- Serves:
- 12
ingredients
- 6 lemons (with thin skins)
- 6 tablespoons coarse salt
- 1 cup lemon juice (freshly squeezed, very important)
directions
- Scrub the lemons and trim them at both ends. Cut the lemons lengthwise into sixths.
- Preheat oven to 200°F
- In a baking dish just large enough to hold the lemons, toss the lemons with the salt and place in one single layer.
- Pour enough of the lemon juice over them to just cover them.
- Bake covered, stirring occasionally, for 3 hours.
- Let the lemons cool and transfer them with their brine to an airtight container. Keep lemons covered and chilled indefinitely.
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Reviews
-
What a great idea. This works very well. My niece eats lemons like oranges. She absolutely loves the salty and tangy flavour of these.
RECIPE SUBMITTED BY
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