Description
Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.
Ingredients
- 4 large lemons, cut into 8 wedges each
- ¾ cup kosher salt
- 1 cup lemon juice
- ¾ cup olive oil
Instructions
- Toss the lemon slices in kosher salt to coat
- and place them into a sterile 2 quart glass jar. Pour in the lemon juice
- cover tightly
- and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week
- top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
- To use
- pull the lemon pulp from the peel
- and scrape out the pith to leave only the yellow rind. Julienne
- and add to your favorite dish for a lemony zing.
Prep Time: 15 mins
Total Time: 1 week
Servings: 32