Ingredients
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2 1/2 - 3
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2/3
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1/4
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-
-
-
-
-
-
-
-
-
-
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Directions
Simple Preserved Lemons,This is an adaptation of Paula Wolfert’s quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.,Fantastic! I can’t compare this to any other recipe for preserved lemons since I’ve never had or made them before. But if you go by the number of people that I’ve recommended this to, then surely a 5 star recipe. I like to dip my knife into the juice and spread it on a tortilla with cream cheese.
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Steps
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1
Done
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Blanch 6 Lemons in Boiling Water 5 Minutes. |
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2
Done
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When Cool Enough to Handle, Cut Lemons Into 8 Wedges Each and Discard Seeds. |
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3
Done
|
Toss With Salt in a Bowl and Pack Into Jar. |
|
4
Done
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Squeeze Enough Juice from Remaining Lemons to Measure 1 Cup. |
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5
Done
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Add Enough Juice to Cover Lemons and Cover Jar With Lid. |
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6
Done
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Let Stand at Room Temperature, Shaking Gently Once a Day, 5 Days. |
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7
Done
|
Add Oil and Chill. |
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8
Done
|
Preserved Lemons Keep, Chilled, Up to 1 Year. |
