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Preserved Lemons Recipe

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This recipe for Preserved Lemons is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lemons, scrubbed and cut into lengthwise quarters
2/3 cup freshly squeezed lemon juice
1/4 cup kosher salt
1 quart-sized glass jar with lid, freshly washed and dried
Directions:
Directions:
Place lemons in clean glass jar and pour salt over, stirring to incorporate. Pour fresh lemon juice over all, then wipe any residue from the top and secure lid. Turn to mix completely, then place in a cool, dark place for 3 weeks, turning jar about every 10 days to distribute salt evenly. When ready to use, rinse a preserved lemon quarter under cool water and peel off the pulp; you want to use the rind only. Store in fridge for up to one year.
Personal Notes:
Personal Notes:
Don't limit the use of preserved lemons to Moroccan food; they're delicious in salads and all kinds of other dishes. Try mincing one into a chicken salad with mayonnaise, marcona almonds, celery, lemon and cilantro. Or a kale salad with dried cranberries, toasted pecans and a lemon vinaigrette. Add to your favorite potato salad for a burst of lemon flavor. Once you discover their intense flavor, you'll find yourself inventing ways to use them.

 

 

 

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