Overnight Preserved Lemons
photo by Fairy Nuff
- Ready In:
- 12hrs 30mins
- Ingredients:
- 2
- Yields:
-
6 lemons
ingredients
- 12 large lemons, scrubbed
- kosher salt
directions
- Juice 6 of the lemons and set the juice aside.
- Partially quarter each of the remaining lemons so they stay together at the stem end.
- Pack about 2 t salt into the center of each lemon, re-form the lemons and place in a large zip-lock plastic bag.
- Cover the lemons halfway with salt. Add the reserved juice.
- Pack the lemons tightly in the bag, squeeze out any air and close the bag.
- Freeze overnight.
- Remove the lemons from the freezer, defrost and use for cooking.
- Pack any unused lemons tightly into a mason jar, adding lemon juice and enough salt to cover the lemons.
- Refrigerate until using. (She says they keep for 6 months, most recipes say 1 year).
- Rinse off the salt and proceed with cooking.
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Reviews
RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0