Preserved Lemons

Preserved Lemons

Ingredients:

  • 6 to 8 Lemons
  • Pickling (or Kosher) Salt
  • 2 Bay Leaves
Directions:
  1.   Add 2 Tablespoons Pickling (or Kosher) salt to a Quart Mason jar with a Bay Leaf.    
  2.  Rinse and scrub the lemons 
  3.  Cut off stems and 1/4 inch from tips of the lemons
  4.    Cut cross into top of lemon carefully so as not to fully cut through the lemon
  5.    Cover each lemon with salt
  6.    Individually pack each lemon into jar and press with muddler to cover lemon with its juice
  7.   When jar is full, add the other bay leaf and a couple of tablespoons of salt to top and seal
  8.    Age for at least a month
  9.    To use when cooking, take out piece of preserved lemons, rinse in water remove seed and pulp and chop into small pieces.

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