Prep 120 hrs
Cook 5 mins
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.
- Blanch 6 lemons in boiling water 5 minutes.
- When cool enough to handle, cut lemons into 8 wedges each and discard seeds.
- Toss with salt in a bowl and pack into jar.
- Squeeze enough juice from remaining lemons to measure 1 cup.
- Add enough juice to cover lemons and cover jar with lid.
- Let stand at room temperature, shaking gently once a day, 5 days.
- Add oil and chill.
- Preserved lemons keep, chilled, up to 1 year.
this is it!!! my husband has been requesting it for some time now and finally i have it. although the process takes a long time to preserve(not the labor) it is very easy to make. we will have this around the house always and give as gifts this holiday season. thanks mirj!!
I crammed 6 lemons (with salt) into a 24 ounce jar; it was completely filled and had no room for extra juice. (Since I had already juiced the other lemons, I made Lemonade instead.) When you cut the hot lemons, be prepared for a gush of steaming hot juice! You might want to work over a bowl so you can catch it. I used the more traditional cut-in-four-without-separating-the-pieces.
This is a 5 star recipe not only based upon appearance and taste, but convenience! The lemon pieces, chopped or whole, are suitable for addition to anything that might benefit by a bit of lemon. I leave the salt on, but reduce the over-all salt content until a taste test. Great on pasta with oil and garlic!!