Preserved Lemons The Best Recipes

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Preserved Lemons

"Tangy slivers of preserved lemon make extraordinary additions to rice and pasta dishes and salads, as well as including zest to bird and fish."

Ingredients :

4 large lemons, reduce into 8 wedges every
three/four cup kosher salt
1 cup lemon juice
3/four cup olive oil

Instructions :

Prep : 15M	Cook : 32M	Ready in : P7D

Toss the lemon slices in kosher salt to coat, and region them into a sterile 2 quart glass jar. Pour inside the lemon juice, cover tightly, and allow stand at the counter for 1 week. Turn the jar over day by day. At the cease of the week, pinnacle the jar off with enough olive oil to cover the lemons. This will keep inside the refrigerator for up to 4 months.
To use, pull the lemon pulp from the peel, and scrape out the pith to leave handiest the yellow rind. Julienne, and upload in your favourite dish for a lemony zing.

Notes :

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