CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Remind me how to make preserved lemons--I always buy mine...expensive!
They aren't really hard to make. The most effort will be sterilizing the mason jars.
Ingredients
12 organic lemons, washed and dried. You may need a few extra depending on size and for juice.
1 Cup pickling or koshar salt
Make cuts in each lemon starting at the blossom end to the stem
end, stopping within 1/2" of the stem end. Rotate 90 degrees and repeat. Sterilize 3 pint jars, lids and rings in boiling water. Each jar should be done just before you are ready to stuff them, so the are still warm. Place salt in a bowl large enough to work over. Working over the bowl, gently spread apart the lemons and apply salt generously to the insides. Excess salt will fall back into the bowl. Immediately, add each lemon to the jar, pressing it down firmly to release juice. Fill each jar to within an inch of the top, making sure the lemons are completely covered in juice. Add 2 Tbsp of salt to each jar. Add lids and seal jars. Let cure for 3 weeks, turning the jars over every 2 days.