Preserved Lemons 2
Source of Recipe
Gourmet Magazine, December 1999
List of Ingredients
3 pounds Meyer Lemons
2/3 cup kosher salt
1/4 cup olive oil
6 cups jar with tight fitting lidRecipe
Blanch 6 lemons in boiling water for 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, for 5 days. Add oil and chill. Preserved lemons keep, chilled, up to 1 year.
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