Preserved Lemons
Preserved lemons are wonderful to have in your kitchen. They add bright citrus flavor to countless dishes.
Ingredients
- 8 large lemons
- ¾ cup of kosher salt coarse salt
- 4 dry bay leaves
- Juice of 8 regular lemons not Meyer, about 3 cups
Instructions
- Cut lemons into quarters, keeping them attached at the ends. Rub the entire flesh with salt and pack them into a wide-mouth mason jar, or other jar with a tight lid. As you add the lemons, add a little more salt between the layers. Pour the lemon juice over the top of the lemons, ensuring they are all covered. Add the lid and store in the refrigerator.
- When you are ready to use the preserved lemons, usually you will need to rinse them and remove the pulp. Often I don’t have to rinse the lemons and can use the flesh as well if they taste OK. Give them a taste and you be the judge of that.
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