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Preserved Lemons

Posted: Wednesday, February 20, 2008

 

  "Be as liberal as you like, tossing them in salads and scattering them over your favorite tagines." Sue Ade/Bluffton Today

"Be as liberal as you like, tossing them in salads and scattering them over your favorite tagines."

Sue Ade/Bluffton Today

10 organic, unwaxed lemons

About 10 tablespoons sea salt

Freshly squeezed juice of 3-4 lemons

Wash and dry lemons and slice the ends off each one. Stand each lemon on one end and make two vertical cuts three-quarters of the way through it, as if cutting it into quarters but keeping the base intact. Stuff 1 tablespoon of salt into each lemon, then pack them into a large jar (which has been sterilized by immersion in boiling water and left to drain.) Store in a cool place for 3-4 days to soften the lemon skins.

To complete the process, press the lemons down into the jar, so they are even more tightly packed. Pour the freshly squeezed lemon juice over the salted lemons until they are completely covered. Seal the jar and store in a cool place for at least 1 month. Rinse the salt off the preserved lemons before using. Makes 1 large jar.



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