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Post by Amani on Jan 19, 2014 14:19:50 GMT -5
Paula Wolfert's Seven-Day Preserved Lemons Gourmet | August 1994
4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed 2/3 cup coarse salt 1 cup fresh lemon juice (from about 5 large lemons) olive oil
Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.
Makes 4 preserved lemons.
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