Saffron Preserved Lemons
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
1 Cup
ingredients
- 1 tablespoon kosher salt
- 1⁄2 teaspoon saffron thread, crushed
- 2 cups lemons, thinly sliced
- 1⁄4 cup lemon juice
- 1 tablespoon olive oil
directions
- Combine salt and saffron. Place one lemon slice in bottom of wide mouth 2 cup jar. Sprinkle a dash more salt mix. Repeat layers with remaining lemon slices and salt mix. Cover and let stand at room temp 3 days.
- After 3 days, press the lemon slices down with a spoon. Pour juice and oil over them.
- Place something one them that will weigh them down.
- Cover and let stand at room temp 5 days.
- Can be stored at room temp up to a month, refrigerated up to 6 months.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.