Decided to try to make preserved lemons this week after encouragement from sister-in-law Anna. I've been buying them to make La Grande Orange Cafe's Kale & Quinoa Salad. And since we have a beautiful and bountiful little Meyer lemon tree, this seems a bit silly.
So I dug out Maggie Beer's "Maggie's Harvest," where I found a very simple recipe, along with numerous ideas for using them once made.
Lemons are quartered and stuffed with coarse salt, squeezed (literally) into a preserving jar, and covered with fresh lemon juice. (Note: these are unwaxed, organic lemons.) The jar is meant to sit in a cool place for 6-8 weeks, after opening the lemons will keep indefinitely in the fridge.
I'll report back in due course...it seemed too easy, but lemons and salt, what can go wrong?
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