Preserved lemons
Makes 1 quart Use preserved lemons (flesh and rind!) in stews, soups, salad dressings, and even pastas. They will add an unexpected burst of brightness and a surprising savory element you don't expect from lemon. 6 lemons 1/2 cup salt Juice of 6 lemons 1. Wash the lemons very well. Cut each of the lemons…

CIA FOODIES


Preserved Lemons

Makes 1 quart Use preserved lemons (flesh and rind!) in stews, soups, salad dressings, and even pastas. They will add an unexpected burst of brightness and a surprising savory element you don't expect from lemon. 6 lemons 1/2 cup salt Juice of 6 lemons 1. Wash the lemons very well. Cut each of the lemons into 6 wedges lengthwise and remove all the seeds. Place the lemon wedges in a very clean jar. 2. Add the salt and the lemon juice and mix well. Add more lemon juice if necessary to just cover the lemons. 3. Cover with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt more. Allow the lemons to "cure" for at least a week before using. 4. Rinse the lemons under cold water and remove the seeds before using. Storage: The lemons will keep in an airtight container, refrigerated, for up to 6 months.

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