Preserved Lemons

• date: 2020-10-31
• source: https://cooking.nytimes.com/recipes/1016212-preserved-lemons
• yields: 1 quart

Gallery:

• https://www.instagram.com/p/CChVnglJQiM/
• https://www.instagram.com/p/CFOfSVsJXmU/

Ingredients:

• 4 Tbs sea salt or pickling salt
• 6-8 lemons (Eureka, Lisbon, etc., not Meyer)
• additional lemon juice (may be needed)

Directions:

1. clean and dry a 1 quart jar (lighting jar, not a canning jar with a metal lid which corrodes)
2. wash and dry the lemons
3. cutting
   • slice off one end of each lemon
   • then cut an "X" from the sliced end
   • stop before cutting all the way through
4. open the lemon and pour in 1/2 Tbs salt
5. pack into the jar as tightly as possible, using a pestle or wooden spoon
6. add any remaining salt to the jar
7. add more lemon juice to top-off, if needed
8. close lid, story in a cool dry place for 3 months
   • shake every once in a while to disperse the juice and salt
   • ready when the peels become translucent

Preserving:

* may store up to 1 year