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Cooking Middle Eastern Preserved Lemons
Cooking Middle Eastern Preserved Lemons | Preserved Lemons |
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Wash and dry lemons use the best unblemished fruit you can find, preferably in season. Cut into quarters, but do not cut all the way through so that the pieces are still joined together at the base. Spoon about 2 teaspoons of sea salt into the cuts and place into a glass jar, packing them in tightly. Add the juice of 1 lemon and some more salt. Cover with warm water. Seal jar and leave in a cool dark place for 40 days and nights. Do not refrigerate. Preserved lemons will then be ready to use. |
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