Preserved Lemons(ATK)

1. 1

   1.

2. 2

   Cut each lemon lengthwise into quarters, stopping 1 inch from bottom, so lemons stay intact at base.

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   2.

4. 4

   Hold 1 lemon over bowl and pour 3 tablespoons of salt into cavity of lemon.

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   Gently squeeze lemon, rubbing cut surfaces together.

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   Place lemon in 1-quart glass Mason jar.

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   Repeat with remaining lemons and salt.

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   Add accumulated salt from bowl to jar.

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   3.

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    Pour lemon juice into jar so lemons are submerged.

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    Cover jar tightly with lid, shake, and refrigerate, shaking jar once per day to redistribute salt and juice for first 4 days.

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    Let lemons cure in refrigerator until glossy and softened, 4 to 6 weeks.

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    4.

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    When ready to use, cut off desired amount of preserved lemon.

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    Using knife, remove pulp and white pith from rind.

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    Slice, chop, or mince rind as desired.

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    (For uncooked applications, rinse lemons to remove excess salt before using.

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    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.