It looked pretty simple. Good lemons and salt and the mysteries of the Near East would open to me. Three pounds of kosher salt and 20 lemons later, I am pretty happy with the results. Preserved lemons taste great with chicken and fish and can apparently be used in dressings, but I haven't done that yet.
1) Thin slice lemons.
2) In a large jar, pour about 2 inches of kosher salt
3) Layer lemons and salt until you are out of lemon slices (or salt).
4) Put in the fridge and have a look in a 4 or 5 days.
5) Remove from salt and pack in olive oil.
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