Ingredients Jump to Instructions ↓

  1. Preserved Lemons

  2. 12 lemons salt

  3. Scrub the wax off of the lemons or use unwaxed and merely wash

  4. them. Dry thoroughly. Slice the lemon lengthwise into quarters,

  5. but not all the way to the bottom. The quarters should still be

  6. joined. Place in a large clean dry glass/glazed ceramic jar and pack salt around and in the lemons.It takes a fair amount of salt

  7. so don't be stingy. Make certain they are covered by salt and cap

  8. the jar. Leave in the fridge or a shelf in a cool place for at

  9. least two to four weeks.


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