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Preserved Lemons Recipe

   
 

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     Preserved Lemons

Category   Sauces
Sub Category   Vegetarian
Servings   6 lemons
Preptime   3 weeks or more

Ingredients
1 pint ball canning jar
6 small lemons
1/2 cup kosher salt
2 tsp. pickling salt
fresh squeezed lemon juice/water
 

Instructions
Sterilize canning jar with boiling water.
While jar is being sterilized, slice each lemon from one end to within 1/2 inch of other end lengthwise, being careful not to cut all the way through. Turn lemon 90 degrees and repeat.
Open lemon so that there are wide openings surrounding and pack inside with kosher salt. Pack into jar tightly and repeat with remaining lemons.
Add equal amounts lemon juice and water to fill jar and add pickling salt. Close jar tightly. Set jar in dark, cool space to pickle for a minimum of 3 weeks. Three times per week, invert jar so that juices redistribute.
Serving Suggestions
Rinse lemons with water and use in savory tagines or blended with olives as a condiment


Originally Submitted
1/28/2016





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