PUCKER UP PRESERVED LEMONS
One of the ways I like to use these is to remove some of the lemons from the juice, do not rinse the salt off. Lay the slices under the skin of chicken "either a whole one or breast " and then put the chicken in a baking dish and pour about 2 tablespoons of the juice over it. Then bake till it is all golden brown. Before you...
Provided by Irisa Raina 9
Categories Other Sauces
Time 45m
Number Of Ingredients 4
Steps:
- 1. Wash the jars and sterilize them, lids and rings as well. Wash the lemons very well and dry.
- 2. Slice one end off of each lemon and with a mandolin " if you have one " but remember there are no fingers in this recipe so please be careful "giggling " or slice the lemons as thin or thick as you would like them.
- 3. Slice the lemons into a glass bowl.
- 4. Add the salt, sugar and lemon juice, and cover and toss several times. Let this sit covered for about 30 minutes on the counter.
- 5. Remove the jars, rings and lids...
- 6. Put the lemons in the jars and top with juice. Cover let the jars sit out for at least 3 hours flipping them about ½ every hour or so.
- 7. After that time put them in the refrigerator for about 3 weeks. Every day turn them up side down for a minute and put back into the refrigerator.
- 8. When the lemon rinds turn almost translucent they are ready to use. You are only limited by your imagine on how to use these.
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