CLASSIC PRESERVED LEMONS
Brine the lemons at least a month before using. Store-bought preserved lemons are a fine substitute and are available online or at specialty-food stores.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 lemons
Number Of Ingredients 3
Steps:
- Cut a 3-inch-long, 1/2-inch-deep slit around the equator of each lemon. Pack 1 to 2 teaspoons salt into each slit. Pour 1/2 of the remaining salt into an airtight glass jar that fits the lemons snugly.
- Pack lemons in jar. Pour lemon juice and the remaining salt over lemons. (The jar should be full.)
- Cover, and refrigerate for at least 1 month or up to 2 months.
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