len_p
Assistant Cook
I have come to appreciate very much lately the preserved lemons recipes. Here is how to make preserved lemons:
take a lemon, cut it almost in half, but leave the 2 parts joint. Do the same think on a perpendicular direction. This will leave you a lemon cut in 4 pieces but still tied together by the lemon skin.
add as much salt as possible
put in a glass jar which has a way to seal the content (like a metal cap)
prepare other lemons in the same way and put them in the glass jar (as much lemons as it can fit). I managed to fit 6 lemons in a 1l glass jar.
add lemon juice (from other lemons) until all the lemons in the jar are immersed
add some extra salt
fit the cap and seal the jar
each 1-2 days for about a weak add more salt (this is one step I forgot)
leave in a dry, cool and dark place for 4-6 weeks.
take a lemon, cut it almost in half, but leave the 2 parts joint. Do the same think on a perpendicular direction. This will leave you a lemon cut in 4 pieces but still tied together by the lemon skin.
add as much salt as possible
put in a glass jar which has a way to seal the content (like a metal cap)
prepare other lemons in the same way and put them in the glass jar (as much lemons as it can fit). I managed to fit 6 lemons in a 1l glass jar.
add lemon juice (from other lemons) until all the lemons in the jar are immersed
add some extra salt
fit the cap and seal the jar
each 1-2 days for about a weak add more salt (this is one step I forgot)
leave in a dry, cool and dark place for 4-6 weeks.