PRESERVED LEMONS ARE A STAPLE IN MIDDLE EASTERN COOKING. THEIR SALTY-SOUR FLAVOR IS UNIQUE AND A WONDERFUL ADDITION TO BOTH FISH AND SHELLFISH AS WELL AS LAMB STEW. YOU CAN JULIENNE THEM INTO THIN STRIPS AND TOSS THEM IN PASTA OR A SALAD. THEY ARE EASY TO MAKE: CURE THE LEMONS IN SALT AND LEMON JUICE FOR A FEW DAYS, THEN TOP WITH OLIVE OIL. THEY WILL KEEP FOR AT LEAST SIX MONTHS IN THE FRIDGE; THAT IS IF YOU CAN MAKE THEM LAST THAT LONG.
QUARTER THE LEMONS LENGTHWISE AND PACK INTO THE JAR.
ADD 1/2 CUP OF SEA SALT.
SQUEEZE 1 CUP OF FRESH LEMON JUICE AND POUR INTO THE JAR.
CUT A SMALL PIECE OF WAXED PAPER TO COVER THE TOP OF THE JAR. SCREW ON THE LID. (THE WAXED PAPER KEEPS THE LID FROM RUSTING.)
ALLOW TO SIT OVERNIGHT. INVERT THE JAR. REPEAT FOR ABOUT 4 DAYS.
TOP THE PRESERVED LEMONS WITH ABOUT AN INCH OF OLIVE OIL. REFRIGERATE.
NOTE: WHEN YOU COOK WITH PRESERVED LEMONS, YOU USE THE SKIN AND DISCARD THE PULP.
Ingredients
Directions
QUARTER THE LEMONS LENGTHWISE AND PACK INTO THE JAR.
ADD 1/2 CUP OF SEA SALT.
SQUEEZE 1 CUP OF FRESH LEMON JUICE AND POUR INTO THE JAR.
CUT A SMALL PIECE OF WAXED PAPER TO COVER THE TOP OF THE JAR. SCREW ON THE LID. (THE WAXED PAPER KEEPS THE LID FROM RUSTING.)
ALLOW TO SIT OVERNIGHT. INVERT THE JAR. REPEAT FOR ABOUT 4 DAYS.
TOP THE PRESERVED LEMONS WITH ABOUT AN INCH OF OLIVE OIL. REFRIGERATE.
NOTE: WHEN YOU COOK WITH PRESERVED LEMONS, YOU USE THE SKIN AND DISCARD THE PULP.
