These lemons are what you didn't know your fridge needed, until you had them.
And the process is so simple, yet so rewarding. The taste of preserved lemons cannot be compared to anything else. The flavor is deep. They are sour, yet acidic and salty at the same time. They are totally worth it!
14-16 lemons (thiner skin is best)
kosher salt
DIRECTIONS:
Start by removing stickers and washing your lemons in soapy water.
Prepare a bowl of kosher salt. Cut your lemons in eighth, leaving them attached at the end, and remove as many seeds as you can. Sprinkle with a generous amount of kosher salt in every exposed part of the lemon.
Press down in an airtight jar. Repeat for all your lemons. Try to fit as many lemons as possible in your jar.
Leave at room temperature for about 2 weeks, mixing it a few times a day to avoid that the salt settles at the bottom.
Then, store in your fridge for as long as you still have them! They get better over time.
For full video, click here.
Enjoy, Guila
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