Saffron Preserved Lemons

1. 1

   Combine salt and saffron. Place one lemon slice in bottom of wide mouth 2 cup jar. Sprinkle a dash more salt mix. Repeat layers with remaining lemon slices and salt mix. Cover and let stand at room temp 3 days.

2. 2

   After 3 days, press the lemon slices down with a spoon. Pour juice and oil over them.

3. 3

   Place something one them that will weigh them down.

4. 4

   Cover and let stand at room temp 5 days.

5. 5

   Can be stored at room temp up to a month, refrigerated up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.