Easy Preserved Lemon
Author: Sarah
Recipe type: Condiment
Cuisine: Moroccan
Prep time:
Total time:
Serves: yields 1 lemon
- 1 Whole Lemon
- 3 Tbsp. Kosher Salt
- Fresh Lemon Juice to Cover (juice of about 2 lemons)
- Sterilize a wide-mouthed mason jar.
- Cut 4 vertical slits, about ¾ inch deep, in 1 lemon.
- Rub slits with salt.
- Place lemon in mason jar and cover with the juice of remaining lemons.
- Refrigerate for at least 2-3 weeks.
- Rinse to remove excess salt. Finely chop peel and use in your favorite dishes.
Recipe by strawberryplum at http://www.strawberryplum.com/easy-preserved-lemon/
3.1.07