My Best Preserved Lemons
- Ready In:
- 144hrs 10mins
- Ingredients:
- 2
- Yields:
-
16 quarters
ingredients
- 4 organic unwaxed lemons
- 4 tablespoons rock salt or 4 tablespoons kosher salt
directions
- Quarter lemons lengthwise and put in a noncorrosive airtight container.
- Freeze for 8 hours.
- Add 1 tablespoon rock/kosher salt per lemon(in this case 4 Tbsp.).
- Store airtight at room temperature for 6 days; shake occasionally. Use as suggested in your recipes.
- To store, chill up to 1 year sealed well (color *can* darken a bit, fine to use). I use organic lemons that are unwaxed.
- PLEASE do not use waxed lemons!
- When ready to use rinse well under running cold running water and remove the pulp with a sharp knife, discarding. The rind is all of a preserved lemon which is used and can be left quartered or julienned.
- The "COOKING TIME" is "THE FREEZING AND CURING TIME.".
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Reviews
RECIPE SUBMITTED BY
Hajar Elizabeth
Westbrook, 58
www.realethnic.blogspot.com
I am marrying soon to a man who loves to eat as much as I love to cook. Gym, here he comes! I am also currently working on 3 cookbooks though I need Dragon software now due to my disabilities.
My fiance and I love to be outdoors, have picnics and barbeques where I smoke all sorts of meats. I have traveled the world and am now still in my home port; at least to live but no moss grows under these feet!
My fiance cannot cook, however and is now receiving cooking lessons from me. Anyone interested in cooking lessons in my area, please feel free to get in touch.